2 lbs lean boneless sirloin or bottom round steak, in one piece (trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon Better Batter Gluten Free Flour
1 Tablespoon prepared Dijon style mustard)
1/2 cup dry white wine
1 teaspoon tomato paste
1 tablespoon minced onion
1/2 lb mushrooms, thinly sliced
(porcini are good)
2 tablespoons dry white wine
1 cup sour cream, warmed
Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat).
Cut pounded meat into 2×1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over low heat for 10 minutes.
Turn heat to medium. Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
Stir in flour and mustard, and cook 1 minute more.
Add 1/2 cup wine and tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Add warmed sour cream.
Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
Serve over hot egg noodles or rice with a vegetable and beets on the side.