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I first had this at Harrigan's in Albuquerque. We had a Harrigan's in Fort Worth, but it closed down. Anyway me wife mate said she sure wished she had some of that. Found a recipe on the interwebs and made some. It is great with Prime Rib, but I had a chunk of Trii Tip left over and it worked just fine.
Start with 32 oz. of beef stock. The recipe calls for 32 oz. of water and Bovril, but I'll leave that one to CA. I subbed beef broth. Bring it up to just below a simmer and add 2 cups of sour cream. Whisk in well.
Then chop up some mushrooms. I like crimini. I think they would be good sauted first, but I tossed them into the broth and let them simmer for aboot 10 minutes to pick up the delicious flavor of the broth. Recipe calls for 1/2 cup, but we like mushrooms, so I put in more.
Then chop up the steak. Add it in last along with any juice. You don't want the steak to over cook. Of course salt and pepper to taste.
Then serve with a nice crunchy biscuit to sop up that delicious goodness.
This is very rich, but ooooh so tasty!
Thanks for lookin'.
Start with 32 oz. of beef stock. The recipe calls for 32 oz. of water and Bovril, but I'll leave that one to CA. I subbed beef broth. Bring it up to just below a simmer and add 2 cups of sour cream. Whisk in well.
Then chop up some mushrooms. I like crimini. I think they would be good sauted first, but I tossed them into the broth and let them simmer for aboot 10 minutes to pick up the delicious flavor of the broth. Recipe calls for 1/2 cup, but we like mushrooms, so I put in more.
Then chop up the steak. Add it in last along with any juice. You don't want the steak to over cook. Of course salt and pepper to taste.
Then serve with a nice crunchy biscuit to sop up that delicious goodness.
This is very rich, but ooooh so tasty!
Thanks for lookin'.
In the meantime, I'll take a bowl please!
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