Ingredients
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4 slices bacon
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unsalted butter
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6 -8 mushrooms, sliced
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1 medium yellow onion, sliced thinly
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1 (12 ounce) sirloin steaks, cut into strips
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flour (for dredging)
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2 tablespoons beef bouillon
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3/4 cup white wine (Dimetri -- Red will make your sauce pinkish, so use white)
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1 cup sour cream
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1/2 tablespoon Worcestershire sauce
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salt & freshly ground black pepper
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cooked egg noodles
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parsley
Instructions
- In a cast iron or heavy skillet, cook bacon.
- Drain on paper toweling.
- Dredged in flour and brown sirloin in bacon drippings, set aside.
- Drain all but 1 tablespoon drippings.
- Add 2 tablespoons unsalted butter.
- Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
- Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
- Cover and simmer for 25 minutes.
- Just before serving, add sour cream and crumbled bacon; stir to combine.
- During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
- Serve over noodles; garnish with parsley.