OK, so I have to say this recipe was subject to some fairly heavy CRITICISM from my employees, and this in spite of the fact that I could FIRE them! 😆 All I can say is try it for yourself and see! By the way, one of the beautiful things about our sweet balsamics is that they are NOT prone to curdle dairy when mixed together due to the low acidity and NATURAL sweetness. Remember that sweetness is just unrefined grape sugar!
Ingredients
4 Tbsp Gourmet Garlic Olive Oil, divided
1 lb beef tenderloin, cut into bite size pieces
1/4 cup flour
1 tsp Saltwest Roasted Garlic & Onion Infused Sea Salt
Fresh ground black pepper
1 lg onion, sliced thin
8 oz fresh mushrooms, sliced
1/2 cup beef stock
1 tsp Dijon mustard
2 Tbsp Strawberry Dark Balsamic
1 Cup half & half cream
1/2 cup sour cream
Directions
Place 2 Tbsp Garlic Olive Oil in large skillet over medium-high heat. Season flour with Garlic & Onion Sea Salt, pepper and dust beef pieces in flour. Fry beef in hot oil to brown and remove from pan.
Add 2 Tbsp Garlic Olive Oil, fry onion and mushroom until lightly browned, stirring frequently.
Deglaze the pan with beef stock, add beef back to pan and bring simmer until most of the stock is gone.
Whisk Dijon mustard, Strawberry Balsamic and half & half cream together, add to pan and simmer over low heat until thickened. Add sour cream and simmer until thickened. Season with salt and pepper and serve over egg noodles.
Serves 6