| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Home2 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Yellow onion – minced |
| 2 |
lb |
Beef sirloin |
| 2 |
tb |
Butter |
| 1 |
tb |
Flour |
| 2 |
c |
Beef stock |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Tomato paste |
| 1 |
lb |
Fettucini – cooked |
INSTRUCTIONS
Directions: In a large saut. pan, heat the 3 T. butter with the onion. Add
the beef sirloin, that has been cut into thin strips. Brown on all sides.
Season with salt and pepper and set aside. To make the sauce, in a large
saucepan, melt the 2 T. butter and stir in the flour to create a roux.
Whisk until smooth. Slowly stir in the beef stock and simmer until
thickened. Add the sour cream, alternately with the tomato paste, whisking
constantly to combine. Add browned meat to sauce and simmer for 30 minutes.
Serve over cooked fettucini and garnish with chopped parsley.
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