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做法﹕
| 1. | 牛肉用紙巾擦乾。剔除邊上的白筋和肥肉後切成1公分厚薄片。將牛肉与1/3小匙鹽，1/4小匙黑胡椒拌勻後再与2大匙麵粉拌勻。洋蔥去皮後切成細絲。洋菇洗乾淨，馬上擦乾後去蒂切成厚片。大蒜去皮後切碎。 |
| 2. | 鍋燒熱後加入牛油和洋菇片用中火炒汁洋菇片呈金黃色。盛出洋菇放置一旁。 |
| 3. | 原鍋燒熱後，加入1/4杯食用油和牛肉片用中大火炒至牛肉6分熟。倒出牛肉在濾網內，濾出的油汁倒回鍋裡。 |
| 4. | 原鍋放入洋蔥絲炒軟後加入大蒜炒香。倒進白酒並用木杓將鍋底咖啡色的殘留物刮鬆。再加入牛肉高湯，1/2小匙鹽，1/4小匙黑胡椒和辣醬油用中火煮5分鐘。 |
| 5. | 拌入芥末醬和酸奶油攪勻。加入牛肉片用中小火煮2分鐘。最後拌入炒好的洋菇片，熄火加蓋燜1分鐘。 |
| 6. | 此菜宜配白飯或寬蛋麵。可以撒上碎巴西利葉，蔥花，或蝦夷蔥花裝飾。 |
PROCEDURE:
| 1. | Dry the beef with paper towels. Trim any fat and gristle. Cut the beef into 0.5" slices. Mix the beef with ½ tsp of salt and ¼ tsp of black pepper, then mix it with 2 tbs. of flour. Peel and julienne the onion. Wash the mushrooms and dry them immediately. Remove the stems and cut them into thick slices. Peel and mince the garlic. |
| 2. | Add the butter and mushrooms into a heated pot. Sauté until the mushrooms are golden brown. Set the mushrooms aside. |
| 3. | Add the beef and ¼ cup of cooking oil to the same pot. Sauté in medium-high heat until the beef is 60% done. Pour the beef to a bowl through a strainer. Set the beef aside and pour the strained oil and juice back to the pot. |
| 4. | Place in the onion and sauté until transparency. Add the minced garlic and sauté until aromatic. Pour in the white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Stir in the beef stock, ½ tsp of salt, ¼ tsp of black pepper and Worcestershire sauce and cook in medium heat for 5 minutes. |
| 5. | Turn the heat to medium-low. Stir in the mustard and sour cream and stir until well blended. Add the beef and cook for 2 minutes, stir occasionally. Finally stir in the cooked mushrooms. Turn the heat off, cover and simmer for 1 minutes. |
| 6. | Serve the dish with rice or egg noodles. Garnish the dish with minced parsley, scallion or chive. |
最後更新 (Last Update): 03/06/2014
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