Yield: 4 Servings
|2 tablespoons||Fresh ground black pepper|
|1¼ pounds||Beef sirloin|
|½ cup||Unsalted butter|
|1 large||Onion; thinly sliced|
|2||Cloves garlic; finely minced|
|8 ounces||Dried egg noodles|
|1 cup||Double-strength beef broth|
|2 tablespoons||Tomato paste|
|1 tablespoon||Ground hot red chile|
|2 tablespoons||Fresh ground horseradish|
|2 teaspoons||Dry mustard|
|1½ cup||Dairy sour cream (up to)|
|2||Fresh Jalapenos; seeded & finely minced|
Cut steak in strips 2-3 inches long and ¼ inch wide. Pound pepper into steak, set aside. Separate onion into rings. Melt butter in large heavy skillet. Add onion & garlic, cook until onion is lightly browned; remove from skillet & place in a bowl. Increase heat to high; when skillet is very hot, add steak, cook quickly until browned on outside & rare on inside.
Place on top of onion in bowl; keep warm. Cook noodles by package directions. While noodles cook, prepare sauce: add broth, tomato paste, ground chile, horseradish & mustard to meat drippings in skillet. Cook over medium-low heat, stirring until well blended. Reduce heat, taste & adjust seasonings. Drain noodles & divide among 4-6 warm plates. Immediately stir sour cream & meat-onion mixture into sauce; heat through & spoon over noodles. Garnish w/ jalapenos & caribe, if desired. 4-6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .