20 oz Sirloin, sliced into thin strips, about1” long
1 lb fresh Mushrooms, sliced
1 small Onion, chopped fine
4-5 cloves Garlic, minced
1 cup White Wine
1 lb / pint Sour Cream
Most of a stick of Butter
Salt, Pepper, Paprika, Nutmeg, Basil (optional)
Heat a tablespoon or so of Butter on medium-high and sauté the Onion and Garlic until they begin to change from translucent, to lightly browned. Set aside in a large mixing bowl.
Brown the Sirloin in batches, seasoning with Salt and Pepper. As each set of strips browns up, set aside in the bowl.
Add more Butter to the pan, and sauté the Mushrooms over fairly high heat. As they’re browning, season them with Paprika. Once they’ve sautéed and browned up a bit, return the Sirloin and the Onion/Garlic mix to the pan.
Add the White Wine, and simmer until slightly reduced. Stir in some dried Basil, to taste.
A few minutes before serving, stir in the Sour Cream. Add grated Nutmeg to taste, be that a light sprinkle, or hallucinogenic quantities.
Serve over Egg Noodles. If doing a low-carb diet, try steamed / simmered, shoestring-cut Bamboo Shoots. They’re a bit al dente in texture, but work remarkably well.