A: | 1 1/2# beef sirloin |
B: | 2T flour |
2t paprika | |
1/2t cayenne pepper | |
C: | 1T canola oil |
D: | 1T butter |
1# mushrooms, quartered | |
E: | 1T butter |
1 onion, sliced into short crescents | |
F: | 1/4C white wine |
G: | 1C heavy cream |
1t Worcestershire sauce | |
1t Dijon mustard | |
H: | 12oz wide egg noodles, cooked and drained |
1T butter | |
1. | Slice (A) against the grain into 1cm wide slices, pound out a bit, and slice into 2cm strips. Dredge in bowl with (B) combined and place on plate. |
2. | Heat (C) in skillet, sear meat for a few minutes and reserve. |
3. | Add (D) to skillet and saute until golden. Add (E) and continue to saute until onions are translucent. |
4. | Deglaze with (F), add (G), return meat to skillet, and cook for 5 minutes more. |
5. | Serve over (H). |
Servings: 6
$Id: beef_stroganoff,v 1.1 2020/02/18 02:19:32 deaven Exp $
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