Slice 2 lbs of lean beef into 1/4" x 2" long strips.
In a large sauce pan, simmer 2 very thinly sliced medium onions in 4 Tablespoons butter until soft.
Add 1/2 lb. trimmed and cleaned button mushrooms, sliced very thinly and stir over moderate heat about 5 minutes longer until their juices have evaporated, adding a little more butter if needed.
Remove onions and mushrooms with a slotted spoon, leaving sauce in pan.
To sauce add 2 more tablespoons butter and brown beef strips over high heat, stirring constantly about 5 minutes. Beef should not be well done.
Return onion/mushroom mixture to pan and season with salt/pepper to taste.
Remove pan from heat.
Add 1 1/4 cup sour cream mixed with 2 teaspoons of Dijon mustard, stir over low heat just long enough to reheat sauce without coming to a boil.
Serve immediately over egg noodles. Serves 6
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