Ingredients
Units
Scale
For the Beef:
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 pound beef sirloin, cut in 1/4-inch wide strips
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 cup thinly sliced mushrooms
- 1 clove garlic, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 1/4 cups beef stock (or 1 can condensed beef broth)
- 1 cup sour cream
- 2 tablespoons cooking sherry
Instructions
- Prepare the beef: Combine 1 tablespoon flour and the salt in a shallow dish. Dredge beef strips in the flour mixture until evenly coated.
- Brown the beef: Heat a large skillet over medium-high heat. Add 2 tablespoons butter and let it melt completely. Add the floured sirloin strips and brown quickly, flipping to brown on all sides, about 2-3 minutes total. Remove beef to a plate.
- Cook the vegetables: In the same skillet, add the mushroom slices, chopped onion, and minced garlic. Cook 3 to 4 minutes until onion is just tender and mushrooms are golden. Remove the meat and mushrooms from skillet and set aside.
- Make the roux: Add 2 tablespoons butter to the pan. When melted, blend in 3 tablespoons of flour, stirring constantly. Cook for 1-2 minutes until the mixture smells toasty.
- Create the sauce: Add tomato paste and slowly pour in beef stock, stirring constantly until mixture thickens, about 3-4 minutes.
- Finish the dish: Return meat and mushrooms to the skillet. Remove from heat and stir in sour cream and cooking sherry. Return to low heat briefly to warm through, stirring gently. Do not boil.
- Serve: Serve immediately over parsleyed rice, flat egg noodles, buckwheat groats, or pilaf.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Casseroles
- Method: Stovetop
- Cuisine: American, Russian