- 2 pounds of Alligator Tail Meat, chopped
- 2 Medium Onions, finely chopped
- 1 Pound Mushrooms, sliced
- 1 Tbsp. Chopped Garlic
- 2 Tbsp. Butter
- 1 Cup Red Wine
- 1Tbsp. Caribbean Sensation Hickory Barbecue Seasoning (click to buy)
- 1 Cup Water
Roux (see below)
1/2 Cup Sour Creme
In a saucepan saute the beef tips, onions, mushrooms and garlic in the butter until the beef is medium rare. Add the wine, Caribbean Sensation Hickory Barbecue Seasoning and water. Thicken with 2-3 tbsp. Roux. Stir in sour creme. Serve over buttered noodles.
Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.