alexgaddis Posted February 25, 2007 Share Posted February 25, 2007 Need a good but not too complicated recipe... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 25, 2007 Share Posted February 25, 2007 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips 2 tablespoons vegetable oil 6 tablespoons (3/4 stick) butter 1/4 cup finely chopped shallots 1 pound small button mushrooms, thickly sliced 1 cup canned beef broth 2 tablespoons Cognac 3/4 cup crème fraîche or sour cream 1 tablespoon chopped fresh dill 12 ounces wide egg noodles 1 tablespoon paprika Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet. Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche (or sour cream). Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted February 27, 2007 Share Posted February 27, 2007 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips 2 tablespoons vegetable oil 6 tablespoons (3/4 stick) butter 1/4 cup finely chopped shallots 1 pound small button mushrooms, thickly sliced 1 cup canned beef broth 2 tablespoons Cognac 3/4 cup crème fraîche or sour cream 1 tablespoon chopped fresh dill 12 ounces wide egg noodles 1 tablespoon paprika Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet. Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche (or sour cream). Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika. That sounds f*cking good. I'm allergic to mushrooms. Still should be good without though, right? Any suggested substitute for the mushrooms, or just go without? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 27, 2007 Share Posted February 27, 2007 mushrooms are a tough sub.... maybe just dice a large yellow onion or a green and red pepper (will give it more of a hungarian flavor) Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted February 27, 2007 Share Posted February 27, 2007 mushrooms are a tough sub.... maybe just dice a large yellow onion or a green and red pepper (will give it more of a hungarian flavor) Thanks, I'll just do it as you listed without the mushroms for me. The wife and daughter's 1/2 will have the mushrooms. We are having it for dinner tomorrow. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 27, 2007 Share Posted February 27, 2007 (edited) thanks beir im doing this tonight Edited February 27, 2007 by Yukon Cornelius Quote Link to comment Share on other sites More sharing options...
Big Country Posted February 27, 2007 Share Posted February 27, 2007 That sounds f*cking good. I'm allergic to mushrooms. Still should be good without though, right? Any suggested substitute for the mushrooms, or just go without? My wife and her family are allergic to muchrooms, but her mom still makes a good Beef Stroganoff. Once she is back from Ireland, I'll get the recipe for you and see how it compares to Bier's. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted February 27, 2007 Share Posted February 27, 2007 what do you call a cow rubbing one out? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 27, 2007 Share Posted February 27, 2007 what do you call a cow rubbing one out? az's life partner Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 28, 2007 Share Posted February 28, 2007 made this tonight with antelope and it was phenomenal.... thanks bier Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 28, 2007 Share Posted February 28, 2007 made this tonight with antelope and it was phenomenal.... thanks bier i like what the cognac adds Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted February 28, 2007 Share Posted February 28, 2007 Didn't miss the shrooms. Delicious. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 28, 2007 Share Posted February 28, 2007 good deal Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 28, 2007 Share Posted February 28, 2007 i like what the cognac adds yup had to go out and buy that and the wifey said that will be the key. she was right.. the kids even liked it Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted February 28, 2007 Share Posted February 28, 2007 i like what the cognac adds I thought about making this for my family-flying back to Ohio as you might recall-but no one in my family drinks so my chances of finding cognac is minimal, and I'd hate to buy cognac just for this dish. I have pear brandy here at home and could maybe smuggle some back in my suit case. Any other ideas for substitutions? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 28, 2007 Share Posted February 28, 2007 (edited) I thought about making this for my family-flying back to Ohio as you might recall-but no one in my family drinks so my chances of finding cognac is minimal, and I'd hate to buy cognac just for this dish. I have pear brandy here at home and could maybe smuggle some back in my suit case. Any other ideas for substitutions? you can go in several directions: 1. no alcohol- it's still good 2. sweeter- with a madera, sherry, or marsala 2. drier- dry white (this is what i would reccommend Edited February 28, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted February 28, 2007 Share Posted February 28, 2007 you can go in several directions: 1. no alcohol- it's still good 2. sweeter- with a madera, sherry, or marsala 2. drier- dry white (this is what i would reccommend Thanks. One more thing... how many servings does the above recipe make? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 1, 2007 Share Posted March 1, 2007 i think you can get 5-8 depending on portion size...... yuk, clubber, how many would you say you each got? Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted March 1, 2007 Share Posted March 1, 2007 My brother says he has Grand Marnier and Chambord-this better than the dry wine as a sub? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 1, 2007 Share Posted March 1, 2007 (edited) My brother says he has Grand Marnier and Chambord-this better than the dry wine as a sub? grandma gives you orange and chambord gives you black raspberry... i'd rather go with white wine or nothing to sub...... brandy if you have it oh...powder day at vail Edited March 1, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted March 1, 2007 Share Posted March 1, 2007 grandma gives you orange and chambord gives you black raspberry... i'd rather go with white wine or nothing to sub...... brandy if you have it oh...powder day at vail Boy, you're quick. Thanks. Tomorrow, powder at Mt. Bachelor-highs of only 15 degrees and very dry. We've had a 6-12 inches a day but 60 mph winds too. If the winds die down it's off skiing-or for my hubby, he's a new gray on tray (shredder over 40-he's actually 50) Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted March 1, 2007 Share Posted March 1, 2007 i think you can get 5-8 depending on portion size...... yuk, clubber, how many would you say you each got? 1 for me and the wife and kids fought over the rest... just kidding about 4 maybe 5 if they are small people Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 1, 2007 Share Posted March 1, 2007 (edited) Boy, you're quick. Thanks. Tomorrow, powder at Mt. Bachelor-highs of only 15 degrees and very dry. We've had a 6-12 inches a day but 60 mph winds too. If the winds die down it's off skiing-or for my hubby, he's a new gray on tray (shredder over 40-he's actually 50) part of why i went to vail today....breck gets lots of wind. i am turning into a pseudo-fareweather skier..... can deal with anything but wind. tomorrow a few hours at breck and back down to denver mom is flying in from sf for daughter's 1st b-day Edited March 1, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
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