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Beef Strips in a Tangy Dijon Sauce




Source of Recipe


CD Kitchen


List of Ingredients




6 T all-purpose flour, divided
1/2 T salt
1 pound boneless beef sirloin, thinly sliced
3 T vegetable oil, divided
2 C mushrooms, sliced
1 small onion, sliced
2 garlic cloves, finely chopped
1 1/2 C hot water
2 Beef Bouillon Cubes
1/2 C sour cream
2 T Dijon mustard
2 T parsley, chopped
1/4 tsp ground black pepper
1 container hot cooked rice or noodles


Recipe



COMBINE 3 tablespoons flour and salt in plastic bag. Add meat; shake to coat with flour. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook, stirring constantly, for 5 to 6 minutes or until meat is no longer pink. Remove from skillet; keep warm.

HEAT remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and bouillon; cook, stirring constantly, until mixture comes to a boil and
thickens. Stir in meat. REMOVE from heat; stir in sour cream, mustard, parsley and pepper. Serve over noodles or rice.

Serves: 4