INGREDIENTS
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12 oz. beef steaks, cubed (I used sirloin filet steak)
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8 oz. miniature white mushrooms (or regular sliced mushrooms)
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3 T butter or olive oil
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3 T balsamic vinegar
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1/2 C beef stock
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1/4 C dry red wine (or 1/4 C extra stock if you don’t use wine)
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3/4 C sour cream
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1 tsp. garlic powder
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1/4 tsp. onion powder
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1 tsp. parsley flakes (or a handful of freshly chopped parsley)
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Salt and Pepper (to taste)