Ingredients

2 lbs of medium to rare cooked lean Roast Beef

Dash of salt

Dash of black pepper

4 ounces of butter

3 tablespoons of all-purpose flour

3 cups no salt beef broth

1 heaping teaspoon dijon mustard

12 ounces fresh button mushrooms

1/4 cup sour cream

1/4 red wine

1 large shallot chopped

6 garlic cloves

2 tablespoons of olive oil

Preparation

  1. Clean the mushrooms by brushing off all dirt and particles.
  2. Slice and cut the roast beef into strips ½ inch thick by 2 inches long.
  3. In a large, heavy skillet, melt 2oz of butter on medium heat. Sautee the mushrooms with a dash of salt and pepper for about 5 minutes, or until they are nice and golden brown and their liquid has been released and cooked off. Remove and place in a container to the side.
  4. Melt 2oz butter with 2oz of olive oil, and add the beef strips. Stir until cooked and remove to a container.
  5. Melt the remaining 2oz of butter and cook the shallots and garlic till brown.
  6. Sprinkle with the flour.
  7. Pour 2 cups of broth in the pan and boil stirring constantly.
  8. Lower the heat and stir in the mustard.
  9. Add the meat and mushrooms and remaining broth. Cover and simmer for 50-60 minutes until the meat is tender.
  10. Five minutes before serving, stir in the sour cream and red wine.
  11. Salt and pepper to taste, serve over wide flat noodles (Pappardelle is my favorite)