This rich, flavorful dish is a far-cry from the watered-down, bland stuff I’ve seen called by the same name. It will quickly become a family favorite!
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless beef sirloin
- 1/2 cup butter
- and 1/2 cup onion, chopped
- or 1/2 pound fresh mushroom, sliced
- 2 cups beef stock
- 1 cup sour cream
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- and 3 tablespoons parsley, chopped
- Dredge the meat in a mixture of the flour/salt/pepper. Brown meat in 1/4 cup butter in a heavy pot. Remove and set aside, covered to keep warm.
- Add the onion to the same pot and saute until transparent. oradd the mushrooms and remaining butter, and saute 3-5 minutes longer. Add the beef stock, bring to a boil. Add the meat backto the pot and cook 3-10 minutes, until beef is tender but not overcooked, stirring often.
- Combine the sour cream, tomato paste and worcestershire sauce in a small bowl. Add some of the hot beef sauce to sour cream mixture and stir to mix well. Add the sour cream mixture into the pot with the meat and heat through, stirring. Do not boil.
Goes well over steamed white rice or noodles. Tastes even better the second day – good for making ahead.