Makes:
8 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
11" Large Skillet with Cover
Ingredients
1 1⁄2
pounds
beef loin top sirloin or beef tenderloin
(680
g)
1⁄2
teaspoon
salt
(3
g)
1⁄2
teaspoon
black pepper
(1
g)
2
onions, strung, use Cone #2
1 1⁄2
cups
beef broth
(350
mL)
1
teaspoon
Worcestershire sauce
(5
mL)
1
teaspoon
mustard
(5
g)
4
tablespoons
flour
(30
g)
2 1⁄2
cups
mushrooms, sliced, use Cone #4
(175
g)
Directions:
- Cut beef into 1-inch (2.5 cm) strips approximately ½-inch (1.25 cm) thick. Set aside.
- Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, add beef. Add salt and pepper, stirring. Brown beef strips.
- Add onions and stir for approximately 3 minutes until onions begin to soften.
- Meanwhile, place sauce pan on medium heat. Add broth, Worcestershire sauce, mustard and flour and stir until well blended. Once mixture reaches a simmer, remove from heat, and pour into skillet and stir together with beef.
- Cover and simmer for approximately 1 hour, or until meat is tender.
- Five minutes before serving, stir in mushrooms, sour cream and white wine. Heat briefly and serve over egg noodles or white rice.
Tips:
- Can prepare this recipe through Direction #5 up to 1 - 2 days ahead; simply add mushrooms, sour cream and wine on the day of serving.
Directions
Tips
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