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© Meredith Corporation. All rights reserved. Used with permission.
If you like, partially freeze beef for easier slicing. Trim fat from meat and thinly slice across the grain into bite-size strips. Pat meat strips dry with paper towel; transfer to a large bowl. Add 1/2 teaspoon salt, cinnamon, coriander, cayenne and cloves. Toss to coat evenly. Set aside.
In a small heavy saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Cook over medium heat, stirring constantly, about 2 minutes or until the mixture is light brown. Whisking constantly, add broth. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes, whisking occasionally. Reduce heat to low; stir in sour cream, mustard, the remaining 1/4 teaspoon salt and pepper (do not boil). Cover and set aside.
In a heavy 12-inch skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Cook meat, half at a time, in the oil mixture for 1 to 2 minutes or until meat browns on all sides but is still pink inside. Using a slotted spoon, remove meat from pan to a medium bowl. Set aside.
Add the remaining 1 tablespoon oil and 1 tablespoon butter to the same skillet; heat until hot but not smoking. Add shallots (or onion) and garlic. Cook and stir for 3 minutes. Add mushrooms. Cook, stirring occasionally, for 8 to 10 minutes until liquid evaporates, mushrooms are browned and shallots are soft and golden. Return meat with its juices to skillet. Stir to combine and heat through. Pour sauce over meat mixture. Serve over noodles.