| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef &, Veal |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Linguine |
| 1 |
lb |
Top sirloin; or |
|
|
Tenderloin of beef; cut in thin strips |
| 1 |
oz |
Dried morel mushrooms; or |
| 8 |
oz |
Fresh mushrooms; sliced |
| 1/4 |
c |
Sour cream |
| 1 |
lg |
White onion; chopped |
| 2 |
tb |
Butter |
|
|
Salt & freshly ground pepper |
|
|
Parsley; or |
|
|
Fresh dill |
INSTRUCTIONS
Prepare all ingredients in advance. Reconstitute morels if using dried.
Cook linguine. While the linguine is draining......Brown the beef in half
the butter. In another skillet or pan, brown the onion in the remaining
butter with salt and pepper until onion begins to clear. Add mushrooms and
cook briefly. Reduce heat to low. Add sour cream slowly and stir until you
have a thick creamy sauce. Add beef and beef juices, if any, from skillet.
Serve over linguine. Garnish with fresh dill or parsley.
Serves 2-4
http://www.barronspecialties.com/recipes.htm
Copyright © 1996 Wine Country Gourmet
MC formatted by Barb at PK using Buster & SNT on 6/14/98
Recipe by: Wine Country Gourmet
By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster
v2.0l.
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