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Categories:
flour salt paprika butter mushrooms onion clove garlic butter flour tomato paste beef bouillon sour cream lemon juice sherry
Viewed: 98 - Published at: 9 years agoIngredients
- 1 1/2 lb. sirloin tip roast, cut in 1/4-inch strips
- 1/2 c. flour
- 1/4 tsp. salt
- 1 Tbsp. paprika
- 2 Tbsp. butter
- 1/4 lb. mushrooms, sliced
- 1 small onion, chopped
- 1 clove garlic, crushed
- 2 Tbsp. butter
- 3 Tbsp. flour
- 2 Tbsp. tomato paste
- 1 (11 oz.) can beef bouillon
- 1 c. sour cream
- 1 tsp. lemon juice
- 2 Tbsp. sherry
Method
- Combine 1/2 cup flour, salt and paprika and dredge meat.
- Melt 2 tablespoons of butter in a large, heavy skillet and brown meat quickly.
- Add mushrooms, onion and garlic and cook until tender. Remove meat and mushrooms from skillet.
- Add 2 tablespoons of butter and blend in 3 tablespoons of flour.
- Stir in tomato paste. Slowly add bouillon and cook, stirring constantly until thickened.
- Return meat and mushrooms to skillet.
- Just before serving, stir in sour cream, lemon juice and sherry.
- Heat; do not boil.
- Serves 6.
