/rating_off.png "1 Star")
Loading...| 4 slices bacon | |
| unsalted butter | |
| 6 -8 mushrooms , sliced | |
| 1 medium yellow onion , sliced thinly | |
| 1 sirloin steaks , cut into strips | |
| flour ( for dredging ) | |
| 2 tablespoons beef bouillon | |
| 3/4 cup white wine ( Dimetri -- Red will make your sauce pinkish , so use white ) | |
| 1 cup sour cream | |
| 1/2 tablespoon Worcestershire sauce | |
| salt & freshly ground black pepper | |
| cooked egg noodles | |
| parsley |
| 1. | Cook bacon in a large skillet until crispy. Remove from skillet and crumble. |
| 2. | Add butter to the same skillet and sauté mushrooms and onions until tender. Remove from skillet and set aside. |
| 3. | Dredge steak strips in flour and brown in the same skillet. Remove from skillet and set aside. |
| 4. | In the same skillet, dissolve beef bouillon in white wine and let simmer for 2-3 minutes. Add sour cream and Worcestershire sauce and stir until combined. |
| 5. | Return the bacon, mushrooms, onions and steak strips to the skillet. Season with salt and pepper and let simmer for 10-15 minutes. |
| 6. | Serve over cooked egg noodles and garnish with parsley. |
The dish has a rich, creamy flavor and is satisfyingly filling.
It’s also a great way to use up extra mushrooms and sour cream.
The dish is quite heavy and can be high in fat and calories.
The use of white wine may also not suit everyone’s taste preferences.
Beef is a good source of protein and iron, while mushrooms contain antioxidants and fiber. However, the dish is high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.
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