Recipe by IngridH
This is a wonderful, rich dish which can be made mostly from pantry staples. It takes almost no time to make, yet tastes like you spent a lot of time on it. It's also versatile- I use this sauce (without the sour cream) for Salisbury Steak. If you want to take it upscale for company, try using sliced beef tenderloin. It's also a great way to use up leftover beef, just cut into thin strips, skip the steps regarding cooking the beef, and add it into the sauce a few minutes before serving so it has time to heat through.
Top Review by I'mPat
I used 500 grams of rump steak meat. lightly beaten out and cut into squares (which was more than enough for 4 of us - had a good sized serve left over, which the DM has claimed). I did use olive oil in place of the butter, otherwise cooked as per the recipe serving 2 serves over noodles and the other 2 over Doongara rice and we all enjoyed. Thank you IngridH for a good mid week meal, especially as I prepared and measured everything earlier in the day and then had it ready to go and dinner was on the table in 25 minutes. Made for ZAAR Stars tag game.
- 1 1⁄2 lbs beef sirloin, thinly sliced
- 6 tablespoons butter, divided
- 1 small onion, sliced thinly sliced
- 1 1⁄2 cups cremini mushrooms, sliced
- 8 ounces dried egg noodles
- 3 tablespoons flour
- 2 cups beef broth
- 1 tablespoon ketchup
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon nutmeg
- 3 tablespoons sherry wine
- 8 tablespoons sour cream
Directions See How It's Made
- Heat sauté pan over medium-high heat until hot.
- Sauté half of the beef in 1 Tbsp of butter briefly to brown.
- Remove beef and any juices from pan into a bowl.
- Repeat with second half of beef.
- In same pan, without washing out, add 1 more Tbsp of butter and sauté the onions and mushrooms until soft.
- Remove to bowl with beef.
- Bring a large pot of water to a boil, and cook noodles per the package directions while finishing the sauce. (Skip this step if you are making ahead.).
- Melt remaining 3 Tbsp of butter.
- Whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
- Whisk the broth into butter-flour mixture, slowly to prevent lumping.
- Add ketchup, paprika, basil, and nutmeg.
- Bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
- Add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
- Remove from heat and stir in sherry.
- Stir in sour cream, and serve immediately over the drained egg noodles.
- MAKE AHEAD: Complete the sauce up through adding the sherry. Cool completely, and freeze.
- Thaw in the refrigerator overnight.
- Prepare noodles according to package directions.
- While noodles cook, reheat in a saucepan over medium-low heat until hot.
- Off the heat, stir in the sour cream, and serve as above.