Marinade meat in soy sauce up to 1 hr
Saute mushrooms till most of their liquid is gone. Put in bowl
Combine water, dry mustard, sugar, 1/2 tsp pepper till paste forms
Cook steaks till 125 degrees inside
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Add mushrooms, onion, and 1/2 tsp salt to skillet and cook until
vegetables begin to brown and dark bits form on bottom of pan,
6-8 minutes. Add tomato paste and flour and cook, stirring
constantly, until onions and mushrooms are coated, about 1
minute. Stir in 1/3 cup wine, beef broth and mustard paste and
bring to simmer, scraping bottom of pan with wooden pan to
loosen browned bits. Reduce heat to medium and cook until
sauce has reduced slightly and begun to thicken, 4-6 minutes.
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While sauce is reducing, cut steak pieces across grain into 1/4
inch thick slices. Stir in meat and any accumulated juices into
thickened sauce and cook until beef has warmed through, 1 to 2
minutes. Remove pan from heat and let any bubbles subside. Stir
in sour cream and remaining tablespoons wine; season to taste
with salt and pepper. Sprinkle with parsley.
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