Ingredients:
2 tablespoons butter
1 pound of boneless beef tender or sirloin steak, cut into 1/2 inch wide thin strips
1/4 teaspoon minced garlic
1/4 teaspoon coarse ground black pepper
1/4 cup, diced white onion
1 1/2 cups sliced,fresh mushrooms
1/2 cup beef broth
1/4 cup dry sherry wine
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme leaves
1/4 cup whipped smooth sour cream
2 tablespoons chopped fresh parsley
1/4 cup cooked sweet peas
1/2 pound hot cooked wide egg noodles
Procedure:
In a cast-iron skillet, melt butter over medium-high heat. Add beef strips; sprinkle with garlic and pepper. Cook 4 to 6 minutes, add onion stirring frequently, until browned. Add mushrooms; cook 2 minutes, stirring frequently. Stir in broth, sherry wine, Worcestershire sauce and thyme. Cook 4 to 6 minutes, stirring occasionally, until flavors are blended and beef is tender. Reduce heat to medium-low; stir in sour cream until well blended. Sprinkle with parsley. Serve over hot cooked egg noodles and sweet peas.
Source: Chef Tony Teems
