In My Mother's Kitchen by Trish Magwood

Author:Trish Magwood [Magwood, Trish]
Language: eng
Format: epub
ISBN: 978-1-4434-0486-0
Publisher: HarperCollins Canada
Published: 2011-04-12T04:00:00+00:00

INGREDIENTS

3 tbsp (50 mL) all-purpose flour

Salt and pepper to taste

1/2 cup (125 mL) butter

3 1/2 lb (1.75 kg) top-round steak, cut into 1-inch (2.5 cm) cubes

1 tsp (5 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)

1 onion, finely chopped

1 1/2 lb (750 g) cremini mushrooms, halved if small, quartered if large

1/2 cup (125 mL) beef stock

1 cup (250 mL) beer

1/2 cup (125 mL) tomato sauce

1 tsp (5 mL) Worcestershire sauce

2 cups (500 mL) sour cream

HOW TO

On a plate, mix flour, salt and pepper. Dredge beef in flour, shaking off excess.

In a Dutch oven or large heavy pot, melt butter over medium heat. Brown the meat in batches (do not overcrowd the pan). Transfer meat to a plate as it’s cooked.

Stir thyme into pot. Stir in onion and cook until translucent, about 3 minutes, stirring from time to time. Stir in mushrooms and cook until soft, a few minutes. Return meat and any juices to the pot. Add beef stock, stirring and scraping up bits from bottom of pan. Stir in beer, tomato sauce and Worcestershire sauce. Cover, reduce heat and simmer for 1 1/2 hours or until meat is tender.

Stir in sour cream and season with salt and pepper.

Serve over egg noodles or rice.

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