Weeks' Tangy Beef Stroganoff

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs top sirloin steaks, cut into 1 inch strips
• 1 cup red wine vinegar
• 1/2 cup red wine vinegar
• 1 tablespoon of all-natural prepared mustard (emeril's seems to do well)
• 4 ounces butter
• 1 (8 ounce) package pre-sliced small mushrooms (adjust to your liking)
• 2 tablespoons spices (grill seasonings, can be found at most grocery stores' spice sections)
• 1 tablespoon spices (grill seasonings, can be found at most grocery stores' spice sections)
• 1 tablespoon salt
• 1/2 tablespoon salt
• 1 quart beef stock (swanson's is pretty good) or 1 quart broth (swanson's is pretty good)
• 1/2 pint sour cream

Recipe

• 1 prepare the marinade for the steak strips by combining the mustard, 1 tbsp s&cg&b spice, 1 tbsp salt and one cup of the red wine vinegar in a small mixing bowl and stirring until consistent.
• 2 coat the steak strips in the marinade and let sit for 20 minutes in the refridgerator.
• 3 heat a large saucepan over high heat until a drop of water bounces off or evaporates immediately with a loud hissing sound.
• 4 sautee the steak strips such that the sides are browned and caramelized. do not cook completely, or final product will be too tough and chewy.
• 5 set steak strips aside on a plate and, in the same pan, sautee mushrooms with the remaining spices and vinegar until soft and dark. set aside with steak.
• 6 deglaze the same saucepan with about 1 cup of the beef stock/broth (enough to coat the bottom of the pan).
• 7 once the caramelized remnants of the steak and mushrooms are cleaned from the bottom of the pan and integrated into the stock/broth, add the rest and bring to a boil over medium heat.
• 8 add the steak and mushrooms to the sauce and reduce heat to medium-low. simmer for approximately 45 minutes or until sauce produces a medium-thin coat on a cold spoon.
• 9 add sour cream and stir to incorporate. remove from heat and serve when cooled slightly.