- 2 lbs beef chuck or sirloin, cut into 1/2-in thick strips
- ½ cup red wine
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tbsp extra-virgin olive oil
- 2 tbsp butter
- 1 large onion, diced
- 3 cloves garlic, minced
- ¼ cup butter
- 8 oz. mushrooms, sliced
- ¼ cup butter
- ¼ cup flour
- 1 cup beef stock
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- ⅓ cup sour cream
- 3 oz. cream cheese
ingredients
directions
1. Place the beef into a plastic baggie. Pour in the red wine, salt, and black pepper (add more red wine if necessary) Marinate 1 to 2 hours (or longer). Remove the meat, reserving the remaining marinade. |
2. Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Reserve juice from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside. |
3. Melt another 1/4 cup butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Add beef stock to drippings and slowly add into roux. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, and dijon mustard, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper. |
4. Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving. |
Notes
 Serve over egg noodles or rice. |
