First, slice the beef into strips.
Mix curry powder, salt, pepper, and 3/4 C flour into a ziplock bag.
Add several beef strips at a time, and shake to coat.
Melt 1 Tbls butter in large heavy frying pan.
Brown Beef and remove from pan.
Fry bacon, shallots, mushrooms and garlic in the same pan until the onions are translucent.
Remove the bacon, chop, and return to pan with shallots ,mushrooms, and garlic.
Add white wine.
Add Beef broth, tomato paste, and dijon mustard to the pan and cook to soft boil, stirring constantly.
Bring heat back to medium low and add sour cream. Stir until thoroughly incorporated.
Simmer on very low heat while you make the roux.
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For the Roux-
Heat a small skillet or sauce pan over medium-low heat
When the pan is hot, melt 4 Tbls butter.
Next, slowly sprinkle 1/2 C flour into the butter, and stir with a wire whip or wooden spoon until the roux is smooth.
Continue cooking until the desired light golden color. Stir constantly so there is no risk from burning.
Slowly add the roux to the sauce while stirring until the sauce is the correct thickness.
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