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Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts

See full recipe on: www.theredvelvetblog.com



Ingredients

2 tablespoons (1/4 stick) unsalted butter, divided
5 tablespoons extra-virgin olive oil, divided
1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
Coarse kosher salt
1/4 cup dry white vermouth or dry sherry
1/4 cup creme fraiche or heavy whipping cream
1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
1 cup thinly sliced shallots (about 4 large)
1 tablespoon all purpose flour
1 teaspoon plus 2 1/2 tablespoons tomato paste
1 cup beef broth
1/2 teaspoon hungarian sweet paprika
6 5 x 3 x 1/2-inch slices crusty sourdough bread
1/4 cup sour cream
2 tablespoons chopped fresh italian parsley

Nutrition 6 servings

Per Serving % Daily Value
Calories 625
Fat 31g 48%
Carbs 49g 16%
Protein 34g 68%
Fiber 5g 22%
Cholesterol 97mg 32%
Sodium 725mg 30%
     
Fat
Carbs
Protein

Preparation






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