Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Black pepper |
| 1 teaspoon | White pepper |
| 1 teaspoon | Red pepper flakes |
| 4 teaspoons | Salt |
| 4 teaspoons | Peppercorns |
| 3 teaspoons | Dry mustard |
| 1 tablespoon | Paprika |
| 1 teaspoon | All-spice |
| 2½ pounds | Beef steak 3/4 \" thick |
| 12 cups | Flat noodles |
| 1 tablespoon | Vegetable oil |
| 8 cups | Beef stock |
| 4 cups | Onions chopped |
| 32 ounces | Sour cream OR- |
| 32 ounces | Plain yogurt |
SPICE MIX
MAIN INGREDIENTS
Mix the spices in a bowl and set aside. Place the meat on a cutting board and cut into ¾" chunks. Lay these chunks flat and sprinkle with the spice mixture. Cook the noodles and allow to remian ion the water. Take a large, heavy pot and place it on High heat for 3-4 minutes. Add 1 T of vegetable oil and then the onions. Saute' until onions are turning transluscent. Add the meat and the remianing spice mixture. Stir and cook for approx. 4-6 minutes. Add the stock. Scrape the pot bottom for the crusts and mix them into the meat. Cook for 6 minutes more and reduece the heat to Medium-High and stir in the sifted flour. Stir and cook for 3 minutes. Add the mushrooms and cookf for 3 more minutes. Whisk in the sour cream <yogurt> and cook for 2-3 minutes. Drain the noodles, place a serving of noodles on each plate and sevre the meat mixture over the noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini