Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Linguine |
| 1 pounds | Top sirloin; or |
| Tenderloin of beef; cut in thin strips | |
| 1 ounce | Dried morel mushrooms; or |
| 8 ounces | Fresh mushrooms; sliced |
| ¼ cup | Sour cream |
| 1 large | White onion; chopped |
| 2 tablespoons | Butter |
| Salt & freshly ground pepper | |
| Parsley; or | |
| Fresh dill |
Prepare all ingredients in advance. Reconstitute morels if using dried.
Cook linguine. While the linguine is draining......Brown the beef in half the butter. In another skillet or pan, brown the onion in the remaining butter with salt and pepper until onion begins to clear. Add mushrooms and cook briefly. Reduce heat to low. Add sour cream slowly and stir until you have a thick creamy sauce. Add beef and beef juices, if any, from skillet.
Serve over linguine. Garnish with fresh dill or parsley.
Serves 2-4
Copyright © 1996 Wine Country Gourmet MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Wine Country Gourmet By Barb at PK <abprice@...> on Jun 15, 1998, converted by MM_Buster v2.0l.