1 tablespoon of all-natural prepared mustard (Emerils seems to do well)", "4 ounces butter", "1 (8 ounce) packagepre-sliced small mushrooms (adjust to your liking)", "2 tablespoons spices (Grill seasonings, can be found at most grocery stores spice sections)
1 tablespoon spices (Grill seasonings
can be found at most grocery stores spice sections)", "1 tablespoon salt", "12 tablespoon salt", "1 quart beef stock (Swansons is pretty good) or 1 quart broth (Swansons is pretty good)", "12 pint sour cream
Instructions
Prepare the marinade for the steak strips by combining the mustard, 1 tbsp S&CG&B spice, 1 tbsp salt and one cup of the red wine vinegar in a small mixing bowl and stirring until consistent.
Coat the steak strips in the marinade and let sit for 20 minutes in the refridgerator.
Heat a large saucepan over high heat until a drop of water bounces off or evaporates immediately with a loud hissing sound.
Sautee the steak strips such that the sides are browned and caramelized.
Do not cook completely, or final product will be too tough and chewy.
Set steak strips aside on a plate and, in the same pan, sautee mushrooms with the remaining spices and vinegar until soft and dark.
Set aside with steak.
Deglaze the same saucepan with about 1 cup of the beef stock/broth (enough to coat the bottom of the pan).
Once the caramelized remnants of the steak and mushrooms are cleaned from the bottom of the pan and integrated into the stock/broth, add the rest and bring to a boil over medium heat.
Add the steak and mushrooms to the sauce and reduce heat to medium-low.
Simmer for approximately 45 minutes or until sauce produces a medium-thin coat on a cold spoon.