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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Morsels & Mushrooms
1 1/2 pounds Hen House Market Beef Sirloin Tips
3 tablespoons olive oil
1 medium white onion thinly sliced
1 Lb. Fresh Mushrooms (Sliced Thin)
salt and pepper to taste
4 oz. Bourbon
6 Oz. Beef Broth
1 1/2 Cup Heavy Cream
Dried Tarragon, Salt and pepper to taste

In a large skillet over medium/high heat, add olive oil and brown beef sirloin tips with the onion until onion is translucent, about 6-8 minutes. Add mushrooms, saute 1-2 minutes and reduce pan with bourbon. Add beef broth and heavy cream. Season with salt and pepper and pinch of tarragon . Cook on low to medium for 30-40 minutes or until beef is tender. You may need to add more broth while cooking. I suggest serving this over buttered noodles.

Jasper's Notes: I like cooking with bourbon. Most bourbon whiskey is made with a sour mash, a process first developed by Dr. James C. Crow in 1823. This involves taking the mash of the leftover mixture of grains and letting it sit overnight to sour. The soured mash is then added to fresh grains to form a new mash for a new batch, much like a sourdough starter.

Serves 4