Beef Stroganoff using Hatch Spice Blend and Dijon Mustard
1/2lb round steak, sirloin, or whatever cut you like.
Cubed or cut in small strips seasoned with FCC Hatch Spice Blend and dredged in flour.
Sauté in olive oil for about a minute or two on both sides.
Remove meat and, using the same skillet, sauté 1/2 cup sliced mushrooms and 1/3 cup chopped onion in a tbsp of butter until the mushrooms brown slightly.
Add in 2 tbsp wine until liquid is absorbed.
Then add 1/2 cup beef broth.
Simmer until dissolved.
Add 1 tsp Worcestershire and 2 heaping tbsp FCC Dijon Mustard (or to taste).
Stir and add the meat back in.
Cover and simmer for 10-12 minutes.
At this point, I wanted the sauce a bit thicker, so I added a little cornstarch slurry. Just a bit since the sour cream will also help thicken the sauce.
Turn off the heat and stir in 1/3 cup of sour cream.
Serve over rice, noodles, or mashed potatoes.
Recipe by Sandy Hanel from Fresh Chile Cookin'! group on Facebook.
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