Recipe by Evan Weeks
Sweet and tangy sauce over sauteed beef strips and mushrooms and egg noodles. Due to the significant cook time required, this is definitely a special occasion dish, even though it requires little attention through most of that period. Recommended accompaniments: Large egg noodles Steamed vegetables Crusty French rolls
Steak or Mushrooms
- 2 lbs top sirloin steaks, cut into 1 inch strips
- 1 cup red wine vinegar
- 1⁄2 cup red wine vinegar
- 1 tablespoon of all-natural prepared mustard (Emeril's seems to do well)
- 4 ounces butter
- 1 (8 ounce) packagepre-sliced small mushrooms (adjust to your liking)
- 2 tablespoons spices (Grill seasonings, can be found at most grocery stores' spice sections)
- 1 tablespoon spices (Grill seasonings, can be found at most grocery stores' spice sections)
- 1 tablespoon salt
- 1⁄2 tablespoon salt
- 1 quart beef stock (Swanson's is pretty good) or 1 quart broth (Swanson's is pretty good)
- 1⁄2 pint sour cream
Directions See How It's Made
- Prepare the marinade for the steak strips by combining the mustard, 1 tbsp S&CG&B spice, 1 tbsp salt and one cup of the red wine vinegar in a small mixing bowl and stirring until consistent.
- Coat the steak strips in the marinade and let sit for 20 minutes in the refridgerator.
- Heat a large saucepan over high heat until a drop of water bounces off or evaporates immediately with a loud hissing sound.
- Sautee the steak strips such that the sides are browned and caramelized. Do not cook completely, or final product will be too tough and chewy.
- Set steak strips aside on a plate and, in the same pan, sautee mushrooms with the remaining spices and vinegar until soft and dark. Set aside with steak.
- Deglaze the same saucepan with about 1 cup of the beef stock/broth (enough to coat the bottom of the pan).
- Once the caramelized remnants of the steak and mushrooms are cleaned from the bottom of the pan and integrated into the stock/broth, add the rest and bring to a boil over medium heat.
- Add the steak and mushrooms to the sauce and reduce heat to medium-low. Simmer for approximately 45 minutes or until sauce produces a medium-thin coat on a cold spoon.
- Add sour cream and stir to incorporate. Remove from heat and serve when cooled slightly.