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Here's a delicious recipe that's always a crowd pleaser. Made it last night...
3lbs Top Sirloin, thinly sliced
2 lbs Crimini mushrooms, sliced
2 cups beef broth
12 cloves garlic, chopped
1 large white onion, diced
1 pint sour cream
1/3 cup Dijon mustard
2 teaspoons thyme leaves
salt and pepper
In a large saute pan, sear the top sirloin in olive oil, salt, pepper, and thyme. Do not overcook...brown only. Remove meat, cover and set aside.
In same pan, add more olive oil and saute onions and garlic. Once sauteed, add mushrooms and broth. Bring to boil, then lower heat, loosely cover and let simmer about 10 minutes.
Once mushrooms are done and broth is reduced, return top sirloin to pan and add Dijon mustard and more salt and pepper to taste. Cook about another 3-5 minutes. If there is still a lot of liquid in pan, thicken by adding a little corn starch.
Stir in sour cream, cook about another 3 minutes and serve over egg noodles or rice.
3lbs Top Sirloin, thinly sliced
2 lbs Crimini mushrooms, sliced
2 cups beef broth
12 cloves garlic, chopped
1 large white onion, diced
1 pint sour cream
1/3 cup Dijon mustard
2 teaspoons thyme leaves
salt and pepper
In a large saute pan, sear the top sirloin in olive oil, salt, pepper, and thyme. Do not overcook...brown only. Remove meat, cover and set aside.
In same pan, add more olive oil and saute onions and garlic. Once sauteed, add mushrooms and broth. Bring to boil, then lower heat, loosely cover and let simmer about 10 minutes.
Once mushrooms are done and broth is reduced, return top sirloin to pan and add Dijon mustard and more salt and pepper to taste. Cook about another 3-5 minutes. If there is still a lot of liquid in pan, thicken by adding a little corn starch.
Stir in sour cream, cook about another 3 minutes and serve over egg noodles or rice.
