Ingredients
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1/4 cup all-purpose flour
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1 teaspoon salt
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1 teaspoon dried thyme, crumbled
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1/2 teaspoon pepper
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2 lbs beef sirloin, cut into 1 inch cubes
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1/2 cup butter
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1 medium onion, finely chopped
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1 cup beef broth
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1 cup Burgundy wine
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2 tablespoons butter
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10 ounces sliced mushrooms
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2 cups sour cream
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3 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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freshly cooked egg noodles
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chopped parsley
Instructions
- Combine flour, salt, thyme and pepper in plastic bag.
- Add meat and shake well.
- Remove meat, shaking off excess flour.
- Melt ½ cup butter in large skillet over medium heat, add meat and brown lightly, about 3 minutes.
- Add onion and stir until translucent, about 3 minutes.
- Pour in broth and wine and simmer until meat is tender, about 30-45 minutes.
- Melt 2 tblsps butter in small skillet over medium heat.
- Add mushrooms and sauté until just tender, 3-4 minutes.
- Stir mushrooms into meat.
- Blend sour cream, tomato paste and Worcestershire Sauce in small bowl.
- Slowly turn into meat; do not allow to boil.
- Mound noodles on serving platter.
- Spoon meat over.
- Top with parsley.