I have been working hard on photos for the upcoming cookbook. This week, I am featuring 2 beef recipes from the first cookbook I have a recipe in, The Thomas Kinkade Cookbook. I tell you a little more Thursday.
1 pound boneless Beef Sirloin or Top Loin Steak, 1/2 inch thick
4 tablespoons Butter, divided
8 ounces Mushrooms, sliced
2 medium Onions, sliced
1 clove Garlic, minced
1/2 cup Water
1 teaspoon instant Beef Bouillon
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Sour Cream
1/2 teaspoon prepared Mustard
2 tablespoons fresh parsley, chopped
Using a sharp knife, cut beef across the grain into strips, 1 1/2 x 1/2 inch. For easier cutting, partially freeze beef for about 1 1/2 hours.
Heat 2 tablespoons butter in a large skillet. Ass mushrooms, onions and garlic. Cover and simmer, stirring occasionally, until onions are tender, 5 to 10 minutes. Remove vegetables and any liquid from skillet and reserve.
Return skillet to heat and add remaining 2 tablespoons butter. Add beef and cook over medium heat until brown, about 5 minutes. Addwater, bouillon, salt and pepper. Bring to a boil then reduce heat. Cover and simmer until beef is cooked as desired, 10 minutes. Add vegetable mixture and simmer to warm through; stir in sour cream and mustard and cook for 1 minute. Remove from heat and top with parsley. If desired, serve over noodles or rice.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
