Ingredients
- 4 tablespoons flour
- ½ teaspoon salt
- 1 lb beef sirloin, cut into ¼ inch strips
- 4 tablespoons butter (or 2 tablespoons butter and 2 tablespoons olive oil)
- 1 cup thinly slices mushrooms
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 ¼ cup rich beef broth
- 1 cup sour cream
- 2 tablespoons sherry
Temperature Chart
| Cook Preference | Temperature |
|---|---|
| Rare | 120°F-130°F |
| Medium Rare | 130°F-140°F |
| Medium | 140°F-150°F |
| Well Done | 150°F-165°F |
Directions
Combine 1 tablespoon of flour and ¼ teaspoon salt and coat meat with it. Heat 2 tablespoons butter or oil in large skillet and brown meat quickly; remove meat from skillet. Add mushrooms, onion, and garlic to skillet and cook until onion is clear; remove from pan and set aside. Blend 2 tablespoons butter, 3 tablespoons flour, and 1 tablespoon tomato paste in pan.
Slowly add beef broth to above and stir until thick. Return meat, onions, mushrooms, and garlic to pain, stir in sherry and sour cream and heat. DO NOT BOIL – high temperatures ruin sour cream and yogurt by turning them gritty. Serve sour cream on the side if you prefer. Serve over prepared noodles or rice.