Cook Time: 30 mins.
Bone Suckin' Hot Seasoning, 1 Tbsp.
Bone Suckin' Sweet/Hot Mustard, 2 tsp.
Beef Sirloin, 1lb. cut into bite size strips
Olive Oil, 2 Tbsp.
All Purpose Flour, 1/2 cup (reserving 2 Tbsp. for later)
Unsalted Butter, 6 Tbsp.
Port, 1/4 cup
Button Mushrooms, 12 ounces, sliced
Yellow Onion, 1 large, thinly sliced
Tomato Paste, 1 Tbsp.
Beef Broth, 2 cups
Sour Cream, 1/4 cup
Lemon Juice, 2 tsp.
Sea Salt and Pepper to season
Parsley, 1 tsp., chopped (optional)
Egg Noodles, 1 pkg. (prepared according to instructions on package)
In a re-sealable bag place Bone Suckin' Seasoning & Rub, sirloin strips and flour. Shake to coat the meat thoroughly.
Heat olive oil in a large skillet, to a medium high. Place meat in skillet and brown each side quickly, do not over cook, meat should be pink inside. Remove meat from skillet and put aside.
With the skillet remaining on a medium-high heat, melt 2 tsp. of butter, add mushrooms and cook for about 7 minutes, stirring occasionally. Transfer mushrooms to plate with beef and set aside.
Add remaining 4 tsp. of butter, melt and add onions. Cook onions until they are caramelized. Add in tomato paste and stir in 2 Tbsp. of flour. Cook for 1 minute. Pour in beef broth and port. Whisk constantly and bring to a boil. Remove from heat.
Whisk in Bone Suckin' Sweet/Hot Mustard, lemon juice, sour cream, and season with salt and pepper, and mix thoroughly. Add beef and mushroom and bring heat up to a medium-high. Serve over egg noodles and sprinkle with chopped parsley. Serves 4.