- 3/4 lb beef, top sirloin, cut into thin strips
- 1/2 T oil
- 1/4 shallot, minced
- 1 garlic cloves, minced
- 2 T dry white wine
- 1/4 c beef stock
- 3/4 c beef stock (or 3 fl. oz. double-strength stock)
- 1 t green peppercorn
- 1/2 t green peppercorn liquid
- 2 T heavy cream
- 3/4 T roux, to thicken stock
Saute beef in oil in large skillet over high heat to brown all sides. Add the shallots and garlic, and then saute 2 minutes more. Add all the white wine and scrape up the browned bits from bottom of pan. Place beef and wine in a Dutch oven and then add 1/4 c stock. Cover, and simmer for 20 minutes or until beef is tender. Meanwhile reduce remaining stock by half.
When beef is done, add peppercorns, reduced stock, and cream. Cook uncovered 15 minutes.
Add the roux slowly into the beef mixture, stirring until slightly thickened. Let cool. Place in containers, and store in the freezer.
Thaw in refrigerator the night before day of consumption. Heat in microwave or on stovetop, stirring often to distribute heat evenly.
Serve over Egg Noodles or Couscous / Peas and Carrots
SJ Note 13 Jan 2012: This was tasty! The beef came out tender and moist, and the sauce was excellent. I didn't need the roux at all, it cooked down sufficiently. It cooked down too much to cover the fettucine we made with this, actually. We'll figure out some other way to serve it next time: neither of us thought the pasta worked very well. I used dry green peppercorns, so omitted the green peppercorn liquid; next time I should rehydrate the peppercorns first (it doesn't cook long enough to do that during cooking). A keeper.