The Desert Dish

Yields 4 people

You will find various recipes for this classic dish, I like to use a tender cut of beef. Instead of white wine I prefer Sherry wine, it off sets the mustard and Worcestershire.

1 lb Beef Tenderloin tips, cut in strips
1 small onion, small diced
½ lb white mushrooms, sliced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons all-purpose flour
½ can beef broth. (5 ½ ounces)
2 ounces butter
1 teaspoon prepared mustard
1 tablespoon Worcestershire
¼ cup sour cream
¼ cup Sherry wine
1 pound cooked egg noodles
4 scallions, sliced thin

DIRECTIONS:

Season the meat with the salt and pepper. In a skillet on medium heat brown the meat in the butter until browned. Remove from pan when cooked medium.

Add the onions to the skillet and cook for about 3 minutes; add the mushrooms and cook for another 3 minutes. Add the meat back to the pan along with the flour.

Deglaze the pan with the Sherry. Pour the beef broth in and get to a simmer. Add the mustard, Worcestershire, sour cream and a little more pepper if needed. Stir and reduce until a stew consistency.

In 4 pasta bowls add the egg noodles, top with the beef mixture. Garnish with the scallions and a dollop of more sour cream on top.

Brett Maddock