Return to Home Page Get a Catalog Search Enter Online Store
 



Homey, delicious, quick, and easy, the perfect meal for a cold, dark day--comfort food at its best.


  • 11/2 lbs. beef tenderloin, cut into 1/2" thick strips
  • 1/2 lb. white mushrooms, trimmed and sliced
  • 1/4 cup (1/2 stick) butter
  • 1 onion, chopped (1 Cup)
  • 2 garlic cloves, minced (or 1/2 tsp. GRANULATED GARLIC rehydrated in 1 tsp. water)
  • 1 Cup beef broth (or 3/4 tsp. BEEF SOUP BASE dissolved in 1 Cup warm water)
  • 1/3-1/2 Cup tomato paste
  • 2 TB. olive oil, divided
  • 1/2-1 tsp. salt
  • 1 tsp. SHAKER GRIND BLACK PEPPER
  • 1/4 Cup brandy
  • 1 lb. dry egg noodles
  • 1 Cup sour cream
  • 2 tsp. DILL WEED
       

In a large sauté pan, heat the butter over medium heat. When bubbly, add the onion and garlic and cook, stirring, until soft, about 5 minutes. Reduce the heat to medium-low. Whisk in the beef broth and bring to a boil. Lower the heat to a simmer. Stir in the tomato paste. Put a large pot of water for the noodles on to boil. In a separate, large sauté pan or skillet, heat 1 TB. of the olive oil over medium-high heat, 3 to 4 minutes, or until almost smoking. Season the beef strips with salt and pepper and add to the pan. Cook, stirring occasionally, until evenly browned. Transfer the beef to the pan with the simmering beef broth. Add the remaining oil to the hot pan used to cook the beef, add the mushrooms and cook, stirring, until they are lightly browned, 3 to 5 minutes. Remove the pan with the mushrooms from the heat, add the brandy, and stir, scraping the bottom of the pan to loosen any browned bits. Transfer the mushrooms and their liquid to the sauté pan with the beef. Simmer, stirring occasionally, 15 minutes. At this point the water for the noodles should be boiling, so cook noodles according to package directions. Add the sour cream and DILL WEED to the sauce and cook another 10 minutes on low. Adjust the seasonings and serve over egg noodles.

Serves: 4-6
Prep. time: 15 minutes
Cooking time: 45 minutes

Description
Price
Qty
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
$6.29
Beef Soup Base and Seasoning 8 oz. jar
$10.85
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
$5.69
Dill Weed .7 oz. 1/2 cup jar
$4.55


© 2001 Penzeys Spices. All rights reserved.