Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip and cook for another 1 - 2 minutes.
Repeat until no more dough remains.
Serves 4 people generously, but will stretch to 6-8 people for a meal of more than three courses or a buffet.
1. Melt butter in microwave, then cook onions and garlic together in the microwave until translucent.
2. Transfer mixture to a non-stick saucepan over medium heat and let them start browning. Turn up the heat, add beef strips, and sauté until beef is evenly seared.
3. Add mustard, tomato ketchup, beef stock, salt and ground pepper, stir well, turn heat to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on the quality of sirloin, size of the pieces and the pan used. Check the pan occasionally and add ½-1 c water if it the mixture appears to be going dry. If you have a slow cooker, this is where it comes in handy.
4. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
5. Depending on the amount of juice that is left, thicken with cornstarch and add sour cream once cornstarch has cooked out. Very little seasoning is necessary, as the ketchup and mustard add a nice flavor. Serve with rice or noodles and salad or vegetables.
Tips & Alternatives: I normally buy ½ lb raw sirloin steak per person for a normal appetite. This allows for removing fat, gristle, etc., and still leaving enough meat. The meat is far easier to cut into thin strips when it is still semi-frozen.
The use of ketchup may seem strange, but it’s much easier to find, use and store than tomato paste is. You can also cook this with boneless, skinless chicken breast or pork sirloin and cook for less time. If you dislike mushrooms, substitute a mix of colored bell peppers - about the equivalent of 2 smaller peppers. You’ll notice a difference when using full fat vs. lite sour cream; however, I prefer the lite version since I’ve been using it for so long.
This recipe can be easily multiplied and freezes well if you stop at the step when mushrooms are added.
Preheat oven to 350 degrees F. Remove stems from two 8-oz. packages of button or baby bella mushrooms.
Chop 1 small white Vidalia onion. Chop 2 cups fresh kale. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add mushroom stems, onions, and a dash of salt & pepper, then cook 8-10 minutes until softened, stirring occasionally.
Transfer to a large bowl along with kale and toss well. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add shredded cheese, graham crackers, salt and pepper to kale mixture then divide filling evenly between mushrooms, mounding it in the center of each cap.
Drizzle mushrooms with 1 tbsp. extra-virgin olive oil and bake until softened and juicy, about 20 minutes. Serve warm.