Beef Stroganoff Boswell
Make this Beef Stroganoff with flap meat, the same that is used for fajitas.
Calories per serving: 390kcal
Ingredients
-- For the Marinade --
- 1 pound (453.59 g) Flap Meat , cut
- 1 tablespoon (1 tablespoon) Worcestershire sauce
- ¼ teaspoon (0.25 teaspoon) Penzey's Pepper
-- For the Sauce --
- 1 tablespoon (1 tablespoon) unsalted butter
- ¼ cup (40 g) Red onion, chopped
- 2 cloves (2 cloves) garlic, sliced
- ½ cup (48 g) Mushroom, sliced
- 1 teaspoon (1 teaspoon) *beef base
- 1 ½ cups (354.88 g) Hot water
- ¼ cup (59.15 g) pearl onion
- ¼ teaspoon (0.25 teaspoon) *dry mustard
- ½ cup (115 g) Sour cream
- 1 teaspoon (1 teaspoon) Worcestershire sauce
- ¼ teaspoon (0.25 teaspoon) Accent, MSG - optional
- 1 lb (453.59 g) noodles, cooked in salted water and drained
-- For Garnish --
- 1 tablespoon (1 tablespoon) Sour cream
- ½ teaspoon (0.5 teaspoon) Red Pepper Paste, NOT hot sauce or salsa
Instructions
- Cut the meat into bite-size pieces and mix with the Worcestershire and pepper. Refrigerate for about 30 minutes.
- Melt butter in a saucepan, then add onions, garlic slices, and mushrooms. Saute until the onions are translucent.
- Add the meat and let it get nicely browned on all sides, flipping and stirring occasionally.
- Mix the beef base, mustard, and water together. Add this to the pan and let it cook for about 10 minutes on low.
- Add the pearl onions and continue to cook on low until the liquid has reduced by half, about 15 minutes.
- While that is happening, boil water for noodles and cook the noodles.
- Add the sour cream, Worcestershire, and Accent (if using). Stir it all together on a very low flame.
- Drain the noodles and put some of the Stroganoff on top.
- I like mine with a little extra sour cream and a dollop of red pepper sauce. Enjoy and see you next time on the good plate.
Notes
If you cannot find Red Pepper Paste, you can omit it. You can generally find Red Pepper Paste in Mediterranean markets.
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