Meat/Beef Stroganoff
| 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