Saturday, September 24, 2011

Beef and Tomato Stroganoff


Ingredients – Sauce (makes a double batch)
        2 Cans – (28 0z. each) Petite Diced Tomatoes
        6 Garlic Cloves, diced fine
        1 Medium/Large Yellow Onion – diced fine
        EVOO
        Himalayan Pink Salt
        Garlic Pepper
        1 ½ Tsp. Paul Prudhomme’s Ancho Chile Powder
Directions – Sauce
1.    In a large sided skillet heat EVOO over medium heat and add onion, garlic, salt and pepper and cook until onions are transparent.
2.    Add diced tomatoes and chili powder and bring to boil; reduce heat and simmer until juices are reduced, 30 minutes or more.  Remove and divide into two containers (two batches).
Ingredients – Stroganoff

        ¾-1 Lb. Angus Top Sirloin
        Coarse Salt (for noodle water)
        EVOO
        Garlic Pepper
        Himalayan Pink Salt
        9-12 Oz. Egg Noodles (wide)
        6.5 Oz. Can, Mushroom pieces
        ¾ Cup Chicken Broth
        4 Oz. Sour Cream
        Finely Grated Parmesan Cheese (garnish)

Directions
1.    Boil (heavily salted) water in a large Dutch oven or other large pot; Add noodles and cook until done, remove and drain.
2.    In a large deep skillet brown the sirloin in EVOO.  Remove and brown mushrooms then add back the tomato sauce, broth and simmer for 45 minutes (until sirloin is very tender). 
3.    Salt and pepper to taste then remove from heat, add toss in the noodles and sour cream, and serve with parmesan cheese garnish.