Beef Burgundy with Pumpkin and Mushrooms
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Beef, sirloin, julienne - 2 lbs
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Oil, vegetable -- 2 Tbsp
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Crimini mushroom, sliced -- 1/4 lb
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White button mushroom, sliced -- 1/4 lb
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Oyster Mushroom, sliced -- 1/4 lb
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Onion, diced -- 1 cup
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Beef Demi -- 2 cup
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Dijon Mustard -- 1/8 cup
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Libby’s Pumpkin Puree -- 1 1/2 cups
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Sour Cream -- 3 Tbsp
Preparation
1
Over high heat, sauté and oil until browned on all sides. Remove beef from pan.
2
Using the same pan, sauté mushrooms and onion until cooked thoroughly.
3
Add cooked beef, beef demi, Dijon mustard, and Libby’s Pumpkin puree to the cooked mushrooms and combine.
4
Let simmer for 10-15 minutes. Add water if needed.
5
Once beef is tender, add sour cream and combine until uniform.
6
Serve hot.
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