Love,Cook and Eat

I could eat this dish almost everyday. Its creamy , flavorful and simply delicious. If you haven't tried this dish before you sure missed a lot. I like to use tender cuts of beef with this recipe like tenderloin.If you like to use maybe chuck roast, you have increase liquid and cooking time in the recipe for the beef to become tender.Since tenderloin is relatively an expensive cut compared to others, I usually buy a whole tenderloin which is usually cheaper and cut it in steaks and freeze it in batches.


Ingredients:

Serves 4

1 Lb. tenderloin strips
1 small onion sliced
8 oz. mushroom sliced
4 tbsp. butter divided
2 tbsp. flour
1 cup cream
1 ½ cup chicken broth (or beef broth)
3 tbsp. sherry cooking wine (or apple cider vinegar)
3 tbsp. sour cream (or yogurt)
½ tsp. salt
1/8 tsp. black pepper

Directions:
In a pan, melt 2 tbsp. butter over medium heat. Sauté onions for 2 mins , add mushroom and sauté with onions for another 3 mins or until onions are tender and translucent.

Take the onions and mushrooms out of the pan, Increase heat to medium high, add the beef and cook for 3- 5 min until beef is browned. Take beef out of the pan.

Add the remaining 2 tbsp. of butter, when butter melts add flour and stir together until well incorporated. Add broth slowly while stirring, and then add the onions, mushrooms and beef that were set aside.

Add all the remaining ingredients cream, salt, pepper, sour cream and sherry.

Bring to a boil, cover and reduce heat to medium and simmer for 15 to 20 minutes until sauce is thickened.

Serve with rice or egg noodles.