| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh ground black pepper |
| 1 1/4 |
lb |
Beef sirloin |
| 1/2 |
c |
Unsalted butter |
| 1 |
lg |
Onion; thinly sliced |
| 2 |
|
Cloves garlic; finely minced |
| 8 |
oz |
Dried egg noodles |
| 1 |
c |
Double-strength beef broth |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Ground hot red chile |
| 2 |
tb |
Fresh ground horseradish |
| 2 |
ts |
Dry mustard |
| 1 1/2 |
c |
Dairy sour cream (up to) |
| 2 |
|
Fresh Jalapenos; seeded & finely minced |
| 2 |
tb |
Caribe |
INSTRUCTIONS
Cut steak in strips 2-3 inches long and 1/4 inch wide. Pound pepper into
steak, set aside. Separate onion into rings. Melt butter in large heavy
skillet. Add onion & garlic, cook until onion is lightly browned; remove
from skillet & place in a bowl. Increase heat to high; when skillet is very
hot, add steak, cook quickly until browned on outside & rare on inside.
Place on top of onion in bowl; keep warm. Cook noodles by package
directions. While noodles cook, prepare sauce: add broth, tomato paste,
ground chile, horseradish & mustard to meat drippings in skillet. Cook over
medium-low heat, stirring until well blended. Reduce heat, taste & adjust
seasonings. Drain noodles & divide among 4-6 warm plates. Immediately stir
sour cream & meat-onion mixture into sauce; heat through & spoon over
noodles. Garnish w/ jalapenos & caribe, if desired. 4-6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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