Serves 4
1 1/4 lbs sirloin steak tips, trimmed of excess fat and cut w/ grain into 4 equal pieces
2t soy sauce
1 lb white mushrooms, wiped clean & quartered (I used baby bellas and it was good)
2t hot water
1t dry mustard
1t sugar
1/2t ground pepper
1T veg oil
1 med onion, chopped fine,
approx 1t table salt
2t tomato paste
4t unbleached all purpose flour
1/3 c +1T white wine or dry vermouth1
1/2 c beef broth
1/2 c sour cream
1T chopped fresh parsley leaves or dill
1. Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 min or up to 1 hr.
2. While meat marinates, place mushrooms in med microwave safe bowl and cover with plastic wrap. Microwave on high until mushrooms have decreased in volume by half, 4-5 min (there should be as much as a 1/4c liquid in the bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and 1/2t pepper in small bowl until smooth paste forms; set aside.
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12 in skillet over med-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temp registers 125-130 deg, 6-9 min, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and 1/2 t salt to skillet and cook until mushroom-onion mix begins to brown and dark bits form on bottom of pan, 6-8 min. Add tomato paste and flour and cook stirring constantly, until onions and mushrooms are coated, about 1 min. Stir in 1/3c wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Reduce heat to med and cook until sauce has reduced slightly and begun to thicken, 4-6 min
5. While sauce is reducing, cut steak pieces across grain into 1/4 in slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 min. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon of wine; season to taste with S/P. Sprinkle with parsley or dill and serve.
Submitted by: Diana
