This recipe is courtesy of our longtime employee, Yvette. Thanks Yvette for sharing!
Needed for this Recipe:
Sunshine Coast Olive Oil Co. Garlic Olive Oil
Sunshine Coast Olive Oil Co. Vegan Butter Olive Oil
Sunshine Coast Olive Oil Co. Sherry Reserva Wine Vinegar
1 lb lean beef thinly slices (striploin steak works best)
1 lb mushrooms – sliced
1 large onion – halved and sliced
4 tbsp Sunshine Coast Olive Oil Co. Garlic or vegan Butter Olive Oil – divided
1/8 cup Sunshine Coast Olive Oil Co. Sherry Reserva Wine Vinegar from Spain
salt and pepper
pinch of nutmeg
1 small container (250ml) of full fat sour cream
In frying pan, saute onions and mushrooms in 2 tbsps of olive oil. When almost tender add sherry vinegar and let liquid reduce by half. Remove mushrooms and onions from pan and set aside.
Add remaining 2 tbsps of olive oil to pan and saute beef until cooked. Return mushrooms and onions to pan. Season with salt and pepper to taste and a pinch of nutmeg. Add sour cream and stir to combine.
Serve over rice or egg noodles.