- 1 1/2 pounds steak, cut into thin strips
- 4 tablespoons butter, divided
- 1/4 pound mushrooms, sliced
- 3 tablespoons minced onion
- 1/4 teaspoon nutmeg
- 1/4 cup dry white wine
- 1 cup sour cream
In a large skillet over medium high heat, melt 2 tablespoons butter. Season the steak strips with salt and pepper and sauté until desired doneness. Remove from pan and keep warm.
Add remaining 2 tablespoons butter and sauté mushrooms until browned and tender. Add onion and sauté 2 minutes. Add the beef, wine, sour cream and nutmeg. Adjust seasonings to taste. Bring to a simmer, do not boil.
Serve hot over egg or spinach noodles.