- 2 Tablespoons butter
- 6 Ounces Portobello mushrooms, sliced into chunks
- 12 Ounces button mushrooms, quartered
- Olive oil
- 1 leek, thoroughly cleaned, sliced into ¼-inch rings
- Salt, to taste
- Pepper, to taste
- 1/8 Cup cup plus ¼ cup red wine, for deglazing the pan, divided
- 1/2 Cup all-purpose flour, for dredging
- 1 Teaspoon oregano
- 1 Pound sirloin steak, cut into bite size pieces
- 1 can beef broth
- 1/2 Cup sherry
- 1/8 Cup flat leaf parsley, chopped
- 1/2 Cup sour cream
- Pappardelle or egg noodles
- Parsley, for garnish
In a hot skillet melt butter and sauté the mushrooms. Cook for 8 minutes, stirring often.
When the water from the mushrooms dissolves, add a dash of olive oil.
Add leeks. Cook for 5 more minutes. Add salt and pepper to taste. Cook until all liquid dissolved and mushrooms are browned.
Remove mushrooms and leeks from the pan.
Add 1/8 cup red wine to deglaze the skillet, scraping all bits to the center of the pan. Set skillet aside (we will use this to cook the rest of the meal).
In a plate add flour, salt, pepper, and oregano. Mix together using your hands. Dredge beef pieces in flour on all sides.
In a separate skillet, over medium high heat, add 2 tablespoons olive oil. When hot, add the beef and brown on all sides (about 3 minutes per side). When browned, remove from skillet and set aside.
Add 1/4 cup of red wine to deglaze the pan, scraping all bits to the center. Scrape this into the original mushroom skillet.
Working with the mushroom skillet, turn up the heat to medium-high.
Add the mushroom/leek mixture and the beef to the skillet.
Add 1 can of beef stock and ¼ cup of sherry. Bring to a boil and then reduce to simmer, cooking for 10 minutes.
Stir in parsley, sour cream, and cook until heated through.
Place 3-4 pappardelle nests on a plate. Spoon mushroom/meat mixture over each nest, and garnish with parsley.
Serve with red wine.