Sassy stroganoff
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .