| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
New Orleans |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef, tenderloin, cubed |
|
|
Flour, for dusting |
| 1/4 |
c |
Pickles, dill, chopped |
| 1/2 |
lb |
Mushrooms, sliced |
| 1 |
md |
Onion, minced |
| 1/4 |
c |
Oil, olive OR |
| 1/4 |
c |
Oil, vegetable OR |
| 1/4 |
c |
Oil, peanut |
| 1 |
pn |
Paprika |
| 1/2 |
c |
Wine, red |
| 1/2 |
c |
Stock, beef |
| 1/2 |
c |
Cream, sour |
|
|
Pepper (to taste) |
|
|
Salt (to taste) |
INSTRUCTIONS
Heat the oil in a pan and dust the beef with flour, shaking off any
excess.
When the oil is hot, add the meat and onion. Brown the meat, then add
pickle, mushrooms, and paprika.
Add the red wine, then the stock. Bring to a boil and reduce heat to
simmer for 10 minutes.
Add sour cream, heat through, correct seasoning with salt and pepper,
and serve with Spaetzle.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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