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From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 2 pounds lean boneless sirloin

  • 1/4 pound butter or margarine

  • 3 to 4 medium onions, thinly sliced

  • 1-1/2 pounds canned or fresh mushrooms, thinly sliced

  • 2 Tablespoons tomato paste

  • 2 cups dairy sour cream

  • 1-1/2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/2 cup Marsala wine

  • 3 cups cooked wild rice, or white, or mixture of both


TO PREPARE:

Slice steak at angle into 1/4-inch strips.  (Partially freeze steak for easier slicing.)  Melt half the butter in extra large skillet; saute the beef until brown.  Remove beef.  Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat.  Remove onions.  Melt remaining butter; saute mushrooms for 5 minutes over medium heat.  Return beef and onions to skillet.  Add tomato paste, sour cream and seasonings; mix thoroughly.  Cover and cook over low heat 30 minutes or until beef is tender.  Add wine; simmer 5 minutes longer.  Serve over a bed of rice.  May be prepared early in the day, but save wine and add when warming.

SERVES: 6

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