1. Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer. 2. Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems. 3. Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate. 4. Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low. 5. Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
