“This is a very satifying dish. True comfort food.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the steak into very thin strips. To make it easier to thinly slice, freeze the steak for 30 minutes. Dredge in flour and set aside.
  2. In a hot sauté pan melt butter and sauté the mushrooms first then add the onions. The mushrooms take a little longer.
  3. In a separate pan, brown strips of sirloin that have been dredged in flour. Set both aside.
  4. When the onions and mushrooms are done, deglaze both of the pans with the wine and then combine all ingredients into one pan. Add 2 cups beef stock, remaining wine and ½ pint of sour cream. Simmer for 30 to 45 minutes. (During the cooking, the sour cream may separate and some of the butterfat will become visible. This is normal, just stir the pot.).
  5. Just before serving, add the balance of the sour cream, stir to combine.
  6. Serve over noodles or rice pilaf and garnish with parsley.

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