I've made this so many times and in so many variations. I usually make it as a quick meal with frozen meatballs (and even vegetarian) instead of steak. If you go the frozen route, make the sauce first and simmer the frozen balls in it for 12-15 minutes.
Make it however you please so that you enjoy it! This recipe was a little more involved but worth it.
Serve over the ubiquitous buttered egg noodles.
Heat a heavy sauce pan over high heat, add in 1 tsp veg. oil. Add mushrooms (a container- I quartered basic white mushrooms and tossed in some sliced shiitake to add flavor). Cook for about 4 minutes, turning/tossing often. Season with salt & pepper and put aside in a medium-large bowl.
Add another tsp veg oil and cook the steak, also over high heat. I used 1/2 lb shaved steak (for 3 people)- you could also use tenderloin cut up or whatever you like. Try moose meat! Hehe. Sear for about 3 minutes without moving the meat. Turn and cook an additional minute and season with s & p. My recent find is Trader Joe's Smoked Sea Salt (in a grinder), yeah! Transfer to the mushroom bowl.
Deglaze the pan with 1/4 cup dry red wine. Once it becomes syrupy, pour into the bowl. Use a spatula to clear the pan. Turn down the heat to medium.
Add a pat of butter to the pan (1 Tb) and melt, then dump in 1/2 cup minced onion, 1 tsp tomato paste, and 1 1/2 tsp dark brown sugar. Cook until the onion is lightly browned, after 3 min. Add 1 Tb flour, mix in well, then pour in 1/2 cup chicken broth and 1/2 cup dry red wine. Let simmer away until thickened, about 2 minutes.
Add 1/3 cup sour cream by tempering: pour 1/2 cup of the hot sauce into a small bowl with the sour cream, stir to combine then add the combo back to the sauce pan. Add the bowl of meat & mushrooms and stir to combine. Taste for seasoning and add additional s and or p if necessary.
Serve over noodles. YUM!
