Steak Tips with Mushrooms and Sour Cream Sauce

From Cook's Country | December/January 2009

Why this recipe works:

We prepared the sauce in the same pan we cooked the mushrooms and steaks to build layers of flavor for our Steak Tips with Mushrooms and Sour Cream Sauce. It was important to make sure the pan was very hot before adding the steak tips. Cooking steaks in a pan that wasn’t properly preheated led… read more

We prepared the sauce in the same pan we cooked the mushrooms and steaks to build layers of flavor for our Steak Tips with Mushrooms and Sour Cream Sauce. It was important to make sure the pan was very hot before adding the steak tips. Cooking steaks in a pan that wasn’t properly preheated led to meat that overcooked before developing a good crust. We tempered the sour cream with any accumulated steak juices to prevent it from curdling once we added it to the sauce.

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Serves 4

Steak tips, also known as flap meat, are sold as whole steaks, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. Serve over rice or buttered egg noodles.

Ingredients

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