| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Boneless beefsteak; such as blade or |
|
|
; sirloin, cut into |
|
|
; 1-inch cubes |
| 1 |
ts |
Fresh lemon juice |
| 1 |
tb |
All-purpose flour |
| 2 |
tb |
Unsalted butter |
| 1 |
sm |
Onion; sliced thin |
| 1/2 |
lb |
Mushrooms; cut into eighths |
| 1/4 |
c |
Dry red wine |
| 1/4 |
c |
Canned beef consomme combined with 1/4 |
|
|
; cup water |
| 1 |
ts |
Sweet paprika |
|
|
Cooked egg noodles as an accompaniment |
INSTRUCTIONS
In a small bowl toss the beef well with the lemon juice, add the
flour, and toss the beef until it is coated with the flour. In a
heavy skillet heat the butter over moderately high heat until the
foam subsides and in it brown the beef. Transfer the beef with a
slotted spoon to a bowl and in the fat remaining in the skillet cook
the onion and the mushrooms over moderate heat, stirring, until they
are just tender. Add the wine, simmer the mixture for 1 minute, and
stir in the consomme, the paprika, and salt and pepper to taste.
Simmer the mixture, stirring, for 3 minutes, stir in the beef and the
juices that have accumulated in the bowl, and cook the stew until the
beef is heated through. Serve the stew over the noodles.
Serves 2.
Gourmet April 1991
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