Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Dust the beef strips in flour, shaking off any excess.
2. Melt half the butter in a large pan and cook meat for 1-2 minutes, or until seared all over. Remove. Add the remaining butter to the pan and cook the onion and garlic over medium heat for 2-3 minutes, or until they soften. Add the mushrooms and cook for 2-3 minutes.
3. Pour in the brandy and simmer until nearly all of the liquid has evaporated, then stir in the beef stock and tomato paste. Cook for 5 minutes to reduce the liquid slightly. Return the beef strips to the pan with any juices and stir in the sour cream. Simmer for 1 minute, or until the sauce thickens slightly. Season with salt and pepper and servce immediately over fettucine.
