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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef and Mushrooms with Sour Cream Sauce: Recipe

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This recipe for Beef and Mushrooms with Sour Cream Sauce: is from The Brain Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp Olive Oil
1 ½ lbs sirloin, cut into strips
½ cup flour
½ t salt
1/8 t pepper
6-8 ounces sliced mushrooms
1 medium onion, halved, sliced thinly
1 can (10 ½ oz) condensed beef broth
½ cup dry red wine, such as Riunite Lambrusco, pinor noir or burgundy
1 lb noodles (or one package)
freshly chopped parsley
1 cup sour cream blended with 2 T flour
Directions:
Directions:
Heat olive oil in a large sauce pan or Dutch oven over medium high heat.
Toss beef with flour, salt and pepper in a food storage bag; take beef out and put in the hot oil.
Stir, cooking until lightly browned. Add sliced onion and mushrooms.
Reduce heat to medium. Cook, stirring for about 5 minutes.
Add the beef broth and wine, cover and simmer for about 1 hour or until beef is tender.
Meanwhile, cook noodles following package directions. Drain and keep warm.
To the beef mixture add sour cream and flour mixture; stir, cooking until hot.
Add noodles and heat through

Serves 4-6
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
From Karissa. This is a recipe I stumbled upon and have made often ever since. It is very easy to make and has such a rich, hearty flavor. This became one of mom (Christine) and I’s go-to meals when she comes over for crafty Sundays.

 

 

 

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