Serves 6: Adapted from Silver Palate


3 cups sour cream

1 1/2 tbsp Dijon mustard

3 tbsp tomato paste

3 tbsp Worcestershire

2 tsp sweet paprika

3/4 a tsp salt

freshly ground pepper

1 tbsp consomme (If available use demiglace)

1 pound white mushrooms, sliced

8 tbsp of butter

1 large onion, chopped

3 pounds of beef tip, cut into thin slices

1 package egg noodles

fresh dill for garnish



1. Combine sour cream, Dijon, tomato paste, Worcestershire, paprika, S + P and consomme and simmer slowly for 20 minutes. Let stand covered.

2. Trim stems off mushrooms, wipe clean with damp paper towel and slice thin.

3. Melt 3 tbsp butter in a medium skillet and saute mushrooms until tender, transfer to a bowl.

4. Heat 2 tbsp butter in skillet and sauteĀ onions until lightly brown and transfer to bowl with mushrooms.

5. Heat remaining butter in a skillet and saute beef over high heat until browned.

6. Set sauce over medium heat and bring to a simmer. Add mushrooms and onions. simmer for 5 minutes.

6. Add beef and juices and simmer till meat is heated through (about 2 minutes).

7. Serve with buttered egg noodles and garnish with chopped dill.