Sassy stroganoff

Yield: 4 Servings

Measure Ingredient
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
2 tablespoons Caribe

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, .

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