Water -- 24 oz
Cornstarch -- 0.5 oz
Water, cool -- 8 oz
Beef sirloin steak, lean, julienne -- 32 oz
Vegetable oil -- 1 oz
Paprika, mild -- 2 tsp
Black pepper, ground -- 0.5 tsp
Mushroom, white, sliced -- 8 oz
Crimini mushroom, sliced -- 6 oz
Shiitake mushroom, fresh, sliced -- 2.5 oz
Onion, medium diced -- 6 oz
Sour cream -- 4 oz
Red wine, Burgundy -- 2 oz
Dijon mustard, (Gluten Free) -- 2 tsp
Tomato paste, (Gluten Free) -- 1 tsp
Minor's Gluten Free Beef Base made with Natural Ingredients 6 x 1 pound -- 1 oz
In a sauce pot over medium high heat, bring water to a boil, stirring in Beef Base until dissolved.
In a bowl using a wire whip, blend cornstarch with cool water until smooth.
Gradually pour smooth paste into the hot stock while stirring vigorously. Heat to a simmer over medium high heat, stirring constantly. Once sauce has thickened, remove from heat and keep warm.
In a large roasting pan, combine beef strips and oil, tossing until well coated. Sprinkle with paprika and pepper; toss to distribute seasonings.
Arrange beef strips in an even layer across the bottom of pan. Sear uncovered in a 400°F convection oven until beef is evenly browned, about 30-40 minutes, stirring occasionally. Remove meat from pan. Keep warm.
Spray a sauce pot with non-stick spray. Sauté white, crimini and shiitake mushrooms and onions until tender, about 6-8 minutes.
Add prepared gravy, browned meat, sour cream, burgundy wine, Dijon mustard and tomato paste. Heat to a gentle boil over medium high heat, stirring frequestnly. Reduce heat and simmer 10 minutes.
Serve with rice.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.