Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

I have been making this for my 3 boys since they were little. Now when they come home from College with their friends they always ask me for this. Comfort food at it's best. A Family Favorite!

Ingredients:

3 tbsp FRENCH'S® Classic Worcestershire Sauce

1.5 tbsp FRENCH'S® Dijon Mustard

1.5 lb bottom round cut into small cubes

1/2 cup flour for dredging

6 tbsp olive oil for sauteing

12 oz mushrooms

2 cup all natural beef broth

1 cup sour cream

.25 tsp salt

.25 tsp pepper

Directions:

Put flour in a shallow dish and season with salt and pepper. Dredge meat in seasoned flour, reserving 4 tbsp flour. In a sauté pan add 2 Tbsp of oil, heat on medium, and sauté meat in batches until browned. Remove from pan and continue until all meat has been browned, adding oil as needed. Add mushrooms and sauté 1 minute. Sprinkle reserved flour over mushrooms and stir until coated. Deglaze the pan with the beef broth scraping up browned bits and stirring until thickened. Add beef and collected juices, Worcestershire sauce and Dijon mustard. Stir to incorporate. Cover and simmer on low stirring occasionally for 40 minutes or until beef is tender. Remove pan from heat and stir in the sour cream, salt and pepper to taste. Serve over egg noodles or rice.