8 tbsp. butter
2 med. onions, finely sliced
1 lb. mushroons quartered
3 tbsp. flour
2 c. beef stock
1/4 c. Red wine or 2 tbsp, lemon juice
1 tbsp. Dijon mustard
2 lbs. Top sirloin or any other tender cut of beef
Salt and pepper to taste
1/4 c. sour cream
Heat 2 tbsp butter in large skillet or stew pot over med. heat, Add onions and mushrooms and saute for about 5 min. Set aside. Add 2 more tbsp. of butter to pan and add the flour. Stir to combine and add the beef stock, wine or lemon juice, mustard and reserved onions and mushrooms. Stir over medium heat until the sauce thickens. Remove from heat and set aside.
Cut beef into 1/2 inch thick strips about 2 inches long. in separate skillet add 2 tbsp. butter and saute beef a few at a time until brown. Add more butter if necessary. Sprinkle each with salt and pepper as it is finished and add it to the sauce. Cover and simmer until ready to serve although it can be served at this point at about 3 mins. Before serving add the sour cream. Serves four to six.
For those who aren’t too fond of turnips. My kids don’t like turnips very much, but they love them done like this.
Peel and slice rutabaga about ½ inch thick
Spread with butter and sprinkle with pepper and salt
Place on greased cookie sheet and bake at 350 for about an hour turning to brown on both sides. Serve as a side dish.
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.