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sirloin salt fresh ground pepper butter onion flour mustard powder white wine tomato paste onion mushroom white wine sour cream
Viewed: 56 - Published at: 8 months agoIngredients
- 2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
- 2 teaspoons salt
- 1/2 teaspoon fresh ground pepper
- 4 tablespoons butter
- 1 medium onion, thinly sliced
- 1 tablespoon flour
- 1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
- 1/2 cup dry white wine
- 2 teaspoons tomato paste (optional)
- 1 tablespoon minced onion
- 1/2 lb mushroom, thinly sliced
- 2 tablespoons dry white wine
- 1 cup sour cream, warmed
Method
- Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
- Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
- Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
- Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
- In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
- Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
- Serve over hot rice with a green vegetable on the side.
