1. In a cast iron or heavy skillet, cook bacon. 2. Drain on paper toweling. 3. Dredged in flour and brown sirloin in bacon drippings, set aside. 4. Drain all but 1 tablespoon drippings. 5. Add 2 tablespoons unsalted butter. 6. Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet. 7. Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine. 8. Cover and simmer for 25 minutes. 9. Just before serving, add sour cream and crumbled bacon; stir to combine. 10. During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir. 11. Serve over noodles; garnish with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
