Recipe courtesy of Cathy&John
Serves 6
1 tbs. olive oil
1 1/2 lb. boneless beef sirloin or top round strips used for stir-fry
3 cups mushrooms (white, shiitake, Portobello), sliced
1 can (14 oz.) beef broth (I use the one with onion)
1/2 cup dry red wine
1 cup sour cream
3 tbs. flour
Heat oil in skillet. Add beef and cook until browned and juices evaporates, stirring often. Add mushrooms and cook until mushrooms are tender. Remove from pan. Add broth and wine. Heat to a boil.
1 tbs. olive oil
1 1/2 lb. boneless beef sirloin or top round strips used for stir-fry
3 cups mushrooms (white, shiitake, Portobello), sliced
1 can (14 oz.) beef broth (I use the one with onion)
1/2 cup dry red wine
1 cup sour cream
3 tbs. flour
Heat oil in skillet. Add beef and cook until browned and juices evaporates, stirring often. Add mushrooms and cook until mushrooms are tender. Remove from pan. Add broth and wine. Heat to a boil.
Mix sour cream and flour together. Stir into skillet and cook until thickened. Add beef mixture back and heat through. Serve with noodles or rice.
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