How to make it

  • Toss the meat with the cornstarch, paprika, salt and pepper.
  • Heat the olive oil in a large, deep skillet over high heat and add the dredged meat.
  • Brown cubes on all sides, then remove to a plate. Meat will not be cooked through.
  • Add the butter to the skillet over medium-high heat.
  • Add the onion, bell pepper and garlic. Cook 5 minutes, stirring, then add mushrooms and cook 5 minutes. Season with salt and pepper
  • Add the beef back to the skillet, then stir in the red wine to release the browned bits from the bottom of the pan.
  • Mix in consomme and Worcestershire and bring to a brisk simmer.
  • Cover and cook 10 minutes, stirring occasionally.
  • Remove from heat and stir in sour cream. Taste and adjust seasoning.
  • Serve as soon as possible over your favourite starch.

Reviews & Comments 1

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    " It was excellent "
    bradkessler ate it and said...
    I made this two nights ago, and let me say WOW!!! Very good meal... still have leftovers that I have eaten for the last 2 lunches! Love it...
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 242.8
    Total Fat: 16.0 g
    Cholesterol: 51.1 mg
    Sodium: 328.8 mg
    Total Carbs: 7.4 g
    Dietary Fiber: 1.1 g
    Protein: 14.8 g
    Was this review helpful? Yes Flag

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