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1
Prepare the marinade for the steak strips by combining the mustard, 1 tbsp S&CG&B spice, 1 tbsp salt and one cup of the red wine vinegar in a small mixing bowl and stirring until consistent.
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2
Coat the steak strips in the marinade and let sit for 20 minutes in the refridgerator.
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3
Heat a large saucepan over high heat until a drop of water bounces off or evaporates immediately with a loud hissing sound.
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4
Sautee the steak strips such that the sides are browned and caramelized.
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5
Do not cook completely, or final product will be too tough and chewy.
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6
Set steak strips aside on a plate and, in the same pan, sautee mushrooms with the remaining spices and vinegar until soft and dark.
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7
Set aside with steak.
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8
Deglaze the same saucepan with about 1 cup of the beef stock/broth (enough to coat the bottom of the pan).
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9
Once the caramelized remnants of the steak and mushrooms are cleaned from the bottom of the pan and integrated into the stock/broth, add the rest and bring to a boil over medium heat.
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10
Add the steak and mushrooms to the sauce and reduce heat to medium-low.
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11
Simmer for approximately 45 minutes or until sauce produces a medium-thin coat on a cold spoon.
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12
Add sour cream and stir to incorporate.
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13
Remove from heat and serve when cooled slightly.
