OK, so I have to say this recipe was subject to some fairly heavy CRITICISM from my employees, and this in spite of the fact that I could FIRE them! 😆 All I can say is try it for yourself and see! By the way, one of the beautiful things about our sweet balsamics is that they are NOT prone to curdle dairy when mixed together due to the low acidity and NATURAL sweetness. Remember that sweetness is just unrefined grape sugar!
4 T SOOC Gourmet Garlic Olive Oil, divided
1 lb beef tenderloin, cut into bite size pieces
1/4 C flour
1 t Saltwest Roasted Garlic & Onion Infused Sea Salt
Fresh ground black pepper
1 lg onion, sliced thin
8 oz fresh mushrooms, sliced
1/2 C beef stock
1 t Dijon mustard
2 T SOOC Strawberry Dark Balsamic
1 C half & half cream
1/2 C sour cream
Place 2 T olive oil in large skillet over medium-high heat. Season flour with Saltwest sea salt & pepper and dust beef pieces in flour. Fry beef in hot oil to brown and remove from pan.
Add 2 T olive oil, fry onion and mushroom until lightly browned, stirring frequently.
Deglaze the pan with beef stock, add beef back to pan and bring simmer until most of the stock is gone.
Whisk Dijon mustard, balsamic vinegar and half & half cream together, add to pan and simmer over low heat until thickened. Add sour cream and simmer until thickened. Season with salt and pepper and serve over egg noodles. Serves 6