- 6
Ingredients
- 1 TBSP Olive Oil
- 1 TBSP butter
- 1 1/2 pound beef tenderloine or breakfast steak steak
- 1 container of baby bella mushrooms
- 1 large red bell pepper cut into strips
- 1 small red onior, finely chopped
- 2 cloves garlics crushed
- 1 tsp of paprika
- 1/2 tsp of ground pepper
- 1 TBSP of all purpose flour
- 1 C Beef broth low sodium
- 1/2 C Sour Cream
- 1 tsp dry parsley
- 1 TBSP of grainy Dijon style Mustard
- Salt to taste
- No yolk wide Noodles
Preparation
Step 1
In 12 inch skillet over high heat, heat oil and butter; add half beef; cook until tender, stirring frequently until just browned. Using slotted spoon, remove to plate. Repeat with remaining beef.
If Freezing divide out beef now and freeze. Adding vegatables latter.
To drippings in skillet add mushrooms, red pepper, onion, garlic, paprika and black pepper; cook over medium heat 5 to 7 minutes, stirring occasionally until vegetables are crisp-tender. Sprinkle vegetables with flour; stir to blend. Gradually stir in broth. Increase heat to medium high; bring to boil, stirring. Cook about 3 minutes, stirring occasionally until slightly thickened.
Return beef to skillet along with sour cream, parsley, mustard and salt; cook 2 to 3 minutes longer, stirring until heated through. Do not allow to boil. Serve beef accompanied by Poppy Seed Noodles; garnish each serving with fluted sauteed mushrooms and parsley sprig, if desired. Makes 6 servings.