1. Prepare the marinade for the steak strips by combining the mustard, 1 tbsp S&CG&B spice, 1 tbsp salt and one cup of the red wine vinegar in a small mixing bowl and stirring until consistent. 2. Coat the steak strips in the marinade and let sit for 20 minutes in the refridgerator. 3. Heat a large saucepan over high heat until a drop of water bounces off or evaporates immediately with a loud hissing sound. 4. Sautee the steak strips such that the sides are browned and caramelized. Do not cook completely, or final product will be too tough and chewy. 5. Set steak strips aside on a plate and, in the same pan, sautee mushrooms with the remaining spices and vinegar until soft and dark. Set aside with steak. 6. Deglaze the same saucepan with about 1 cup of the beef stock/broth (enough to coat the bottom of the pan). 7. Once the caramelized remnants of the steak and mushrooms are cleaned from the bottom of the pan and integrated into the stock/broth, add the rest and bring to a boil over medium heat. 8. Add the steak and mushrooms to the sauce and reduce heat to medium-low. Simmer for approximately 45 minutes or until sauce produces a medium-thin coat on a cold spoon. 9. Add sour cream and stir to incorporate. Remove from heat and serve when cooled slightly. ---------------------------------------------------------------------------
Nutrition
Ingredients
