 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is favorite in our family. Even the vegetarians drool over this one! What's not to love? The tomatoes and beef slow cooked together with mushrooms (optional) is just heaven...then the sour cream finish...my oh my. Made this up after 2 glasses of Cabernet...see what I'm saying? Ingredients:
2 -3 lbs sirloin (cut into strips) |
1/2 cup flour |
1/4 cup butter |
1 1/2 cups chopped onions |
1 cup mushroom (optional) |
salt |
pepper |
1 (28 ounce) can italian whole tomatoes (squished in hand or roughly chopped) |
1/4 sherry wine |
16 ounces small sour cream |
egg noodles or rice |
Directions:
1. Dredge sirloin in flour.
2. Brown sirloin in 1/2 the butter in skillet over medium-high heat (in batches). Use other half of butter as necessary to brown meat. Use all the butter.
3. Remove meat and add onions, and mushrooms. Add tomatoes, sherry and salt and pepper to taste.
4. Bring to a boil. Reduce heat to low, cover for an hour or hour and a half until meat is so yummy and tender.
5. Remove from heat, stir in sour cream and adjust seasonings -
6. Serve over egg noodles or rice.
|
|