Ingredients
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1 1/2 lbs beef tips
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1/4 cup olive oil, for browning the meat
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1/2 cup flour
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1/2 cup white wine
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1/2 teaspoon garlic powder
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1/2 teaspoon black pepper
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1 teaspoon basil
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1/2 teaspoon nutmeg
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1 large vidalia onion (diced)
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4 cups beef broth
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1 pint sour cream
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1/4 cup parsley, chopped for garnish
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2 tablespoons sriracha hot chili sauce
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1 lb cavatappi pasta
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1 lb portabella mushroom cap
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1 (10 1/2 ounce) can condensed mushroom soup
Instructions
- Dredge beef tips in flour, shaking off the excess.
- Heat oil in a large frying pan, once heated brown the beef tips.
- Add diced onion, wine, garlic powder, black pepper, basil, nutmeg and hot sauce to the pot and bring to a boil.
- Reduce the heat and add mushrooms, mushroom soup, and beef broth and simmer for 10 minutes.
- Prepare noodles according to package directions, cooking the noodles only.
- When noodles are fully cooked, drain and add them to the meat mixture.
- Stir in pint of sour cream (if too thick gradually add milk for consistancy).
- Sprinkle with parsley and heat in oven 350 degrees for 20 minutes.