Wednesday, May 20, 2009

Southwest Beef Stroganoff

Beef Stroganoff is SO boring that I decided to jazz it up. I've only made this once, and it was for company. She loved it, my husband added more spice. But then again, he likes his food really spicy! The kids thought it was great! Serves 4-6.

Flank Steak, a piece about 6" long: marinated in EVOO, sea salt, wort sauce, lime juice and dried chipolte pepper (looks like cayenne) let sit for a couple of hours if possible.
16oz Sour Cream, all natural
1 c flour
1 tsp each black pepper, sea salt. garlic powder
1 16oz can tomatillos, whole
2 -3 plum tomatoes, canned is great!
1-2 jalepeno pepper, chopped fine (de-seed to reduce heat)
1 bag egg noodles

-Cut Flank Steak against the grain into small bite size pieces.

-Mix together flour, salt, pepper and garlic powder

-Dredge beef in flour mixture, shake off excess.

-Cook beef in large skillet in about 2tbsp EVOO, browning on both sides. Meanwhile, cook egg noodles according to package directions.

-After beef is browned, add to skillet: tomatoes, tomatillo's (they will break down with cooking) and jalepeno. Let simmer for 5-10 minutes.

-Add sour cream to skillet, stirring to incorporate into tomato mixture.

-In a large serving bowl, add drained egg noodles and top with skillet mixture. Top with crushed red pepper if desired.

This seems like a lot of steps but it will be on the table in about 30 minutes.

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