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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
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