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