Seen in the foreground of the above photo, this dish was served at our 70s disco party with the wide egg noodles. Also perfect with just plain bread or even over wild rice with mushrooms.
- 5 lbs beef, cut in bite size pieces (use any beef cut since this version will be cooked slow until tender)
- salt and pepper
- 1/2 cup chopped onion
- 2 tbs butter
- 1 tbs dijon mustard
- 1 – 2 cups beef broth
- 1/2 cup madeira or sherry
- 1 cup cream or half and half or sour cream
- 2 tbs vegetable oil for browning
- Season beef with salt and pepper. Heat oil in pan and brown beef in single layer. Transfer to a baking dish.
- In another pan, melt butter. Saute onions until soft and tender. Add dijon mustard, beef (and all juices) and beef broth. Simmer until beef is tender and sauce thickens. Add madeira. Cook for additional 3 minutes.
- Remove from heat, add sour cream and stir. Cover until ready to serve.
- Serve over wide egg noodles or rice.
Notes: If using cream or half and half, add with madeira and cook for 3 minutes before removing from heat.