Ingredients
- ¾ pound thinly sliced beef round tip
- ¼ cup (or approximately 3 large) shallots, sliced
- ½ cup white button mushroom
- ½ cup shitake mushrooms
- ½ cup light sour cream
- 2 tablespoons flour
- ¼ cup canola oil
- ¼ cup water
- ¼ teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 4 cups cooked Pappardelle pasta, cooked and drained
- Optional: Splash of malt vinegar or red wine vinegar
Directions
-
- Thinly slice meat and toss in flour.
- Slice shallots thin and set aside.
- If you do not have pre-sliced mushrooms, slice to medium thickness.
- In medium- or large-sized non-stick pan, heat 2 tablespoonsof oil on medium-high heat.
- Loosely but carefully drop sliced meat into pan of heated oil and brown meat lightly, about 5-8 minutes.
- Remove meat from pan and set aside.
- Add remaining 2 tablespoons of oil and sauté mushrooms and shallots for 3-5 minutes until translucent and lightly browned.
- Return meat to pan, sauté meat with mushroom and shallot mixture.
- Add garlic and onion powder, and stir together for 2-3 minutes.
- Add ¼ cup of water and stir.
- Turn off heat and add pepper and sour cream.
- Stir gently.
- Pile noodles on a serving platter and top with beef mixture.
- Top with scallions or chives, and serve.
Fresenius Medical Care is sponsoring Chef Aaron McCargo, Jr., star of the Food Network show “Big Daddy’s House’, who brings his passion for big, bold flavors and fun family cooking to dialysis patients as part of its Healthy Lifestyle inititative.
