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    Beef & Mushrooms in Sour Cream Sauce


    Source of Recipe


    kittencal

    Recipe Introduction


    "Use a tender cut of beef for this, I just use already sliced stir-fry beef from the grocery store, it works well for this recipe! Pat your beef dry with a paper towel before starting this recipe, make certain there is no excess moisture in the beef."

    List of Ingredients




    4 tablespoons butter
    2 tablespoons flour
    2 cups beef broth
    2 -3 tablespoons grated parmesan cheese ; (optional, or to taste)
    3 lbs beef tenderloin ; cut into about 1-inch pieces
    3 -4 tablespoons oil
    1 medium onion finely chopped
    2 tablespoons fresh minced garlic
    2 lbs button mushrooms sliced
    1/2 cup sour cream (can use less sour cream)
    2 -3 teaspoons Dijon mustard
    1 teaspoon dried dill
    salt and pepper
    grated parmesan cheese
    hot cooked egg noodles

    Recipe



    To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
    Slowly add in the broth, whisking constantly; bring to a simmer.
    Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
    Season beef with salt and pepper.

    Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
    Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
    Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.

    Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
    Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
    Immediately pour over the beef/mushroom mixture.
    Sprinkle with more grated Parmesan cheese if desired.
    Serve with hot cooked egg noodles.

 

 

 


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