Sunday, October 2, 2011
Before starting anything, slice the onions, mushrooms and beef. Salt and pepper the beef. Start the water to cook the noodles. the longest cooking time is the onions, which take about 15 minutes to fully caramelize. I keep a bowl of onions that are already caramelized with Aleppo pepper in the fridge so I can stir in whatever amount I want in whatever I am cooking at the moment. They (the onions) are really good in scrambled eggs or egg whites.
I think the beef is good in this but the whole thing with only the mushrooms would also be great. Omit the beef base and use something like Vegemite to get the meatiness.
And the beef is easier to slice thinly if slightly frozen.
Serving Size : 6
1 Pound sirloin steak, trimmed -- sliced 1/8" thick, against the grain
8 ounces mushroom -- sliced
1 medium onion -- sliced
6 tablespoons butter -- divided
2 teaspoons Worcestershire sauce
1 cup white wine
2 tablespoons beef base -- Knorr brand is good
1/2 cup water
salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon Aleppo pepper
1 teaspoon Dijon mustard
1 cup sour cream
12 ounces egg noodles -- cooked and tossed with butter and dill weed
Start the onions in a pan with 3 tablespoons of butter, salt, pepper and Aleppo pepper. Caramelize then remove.
Toss the sliced beef with salt and pepper.
Add 2 T. butter to pan and quickly sear the beef. Remove while still rare, leaving juices and butter behind. Sprinkle the Worcestershire over the beef and set aside.
Add the last tablespoon of butter and the sliced mushrooms. Start them with a little salt and pepper, then add back the onions. Cook until the mushrooms are tender and reduced. Add the garlic powder.
Deglaze the pan with the white wine, then add the beef base, mustard and water. Bring to a simmer.
Return the beef and all the accumulated juices to the pan. Bring everything up to a simmer. Simmer 10 minutes to tenderize the beef.
Just before serving over buttered dill noodles stir in the sour cream and gently heat through.