Really good flavor on this. We marinated the beef in the wine with a dash of worcestershire while preparing the mushrooms and onions. First sautéed fresh, sliced mushrooms in 1T butter, then removed those from the pan and added another 1T butter with the drained beef to begin browning before adding the small, diced yellow onion and 2 cloves of garlic. Added the 1/4C flour, along with about a 1/4t each of thyme, parsley and marojam, with a few dashes of rosemary. Cooked that for a minute or two before adding in the wine used for marinating, the mustard and 1 1/4C water. The flavor was still great just using water instead of beef broth, but using broth would definitely make for a strong flavor. We did have to add extra water while the beef was cooking and stir about every 10-15 minutes to prevent it from burning down, even on very low heat. Mixed in the sour cream and mushrooms at the end and had a great meal over noodles.
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Really good flavor on this. We marinated the beef in the wine with a dash of worcestershire...