[u]Splendid Beef Stroganoff [/u]
375 g pkg. wide egg noodles
1/2 kg (1lb.) beef tenderloin
salt and pepper
45 mL (3 tbsp.) olive oil
1 medium onion, chopped
250 mL (1 cup) fresh mushrooms, sliced
1 beef bouillon cube
125 mL (1/2 cup) red wine (Cabernet or Merlot)
125 mL (1/2 cup) water
15 mL (1 tbsp.) Worcestershire sauce
125 mL (1/2 cup) sour cream
In a large pot of boiling water cook egg noodles as directed on package.
Slice beef into strips approximately 2.5 cm (1") wide and .65 cm (1/4â€) thick. Season with salt and pepper.
Heat 30 mL (2 tbsp.) olive oil in large skillet on medium high heat. Brown beef strips about one minute on each side, remove and set aside in covered dish.
In same skillet, heat remaining 15 mL (1 tbsp.) olive oil on medium heat. Sauté chopped onion in skillet, add mushrooms, and mix in and dissolve bouillon cube. Cover and cook for 7-10 minutes until tender.
Add red wine, water, and Worcestershire sauce and continue to cook until liquid has thickened. Approximately 7-10 minutes.
Return beef to skillet and cook over medium low heat for three minutes. Remove from heat and stir in sour cream. Cook for additional 2 minutes.
Add cooked egg noodles to beef mixture, season to taste with salt and pepper.
Serves 4-6.[/u]