by Ellen Riggs
Sprinkle in flour and stir constantly for about 2 minutes. Whisk in mustard and wine, and then continue cooking until liquid reduces by half.
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Stir in stock and bring to a boil. Cook until thickened, about 2 minutes more. Stir in sour cream and remove pot from heat.
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In a large skillet over high heat, melt remaining 2 tbsp of butter. Add beef and stir-fry until no pink remains, about 3 minutes. Reduce heat to low, stir in sauce and season to taste with salt and pepper.
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Serve over cooked egg noodles or mashed potatoes and garnish with parsley.
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(Chef’s Note: Serve with discretion. Gentleman can be expected to fall in love immediately after consuming.)
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Serves 4
Cousin Leslie’s Holiday Potato Puff
Ingredients
2 cups mashed potatoes
2 eggs, separated
½ cup grated cheddar cheese
2 tbsp butter
1 cup milk
Beat butter, egg yolks and milk together till light. Stir into mashed potatoes till well blended. Add cheese.
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Beat egg whites till stiff. Mix gently into the potato mixture and pour into a well greased baking dish.
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Bake for 20-30 minutes at 375 degrees.
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Serve immediately.
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(Chef’s Note: This is like your favorite band’s greatest hit. Guests will expect you to play it over and over, forever.)