Ingredients
1 1/2 lb. beef
2 Tbsp. all-purpose flour
1 tsp. salt
3 Tbsp. butter
1 clove garlic, minced or pressed
1 small onion, minced
1 tsp. paprika
1/4 tsp. pepper
3/4 c. sour cream
hot buttered noodles
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Cut meat into 1/4 x 2-inch strips. Mix flour with the salt. Toss meat with mixture. Heat butter in heavy frying pan. Add garlic and onion. Saute until garlic is lightly browned. Spoon out and reserve. Add meat to same pan, a few pieces at a time. Brown quickly and keep pieces as separate as possible to prevent stewing the meat. When all meat is browned, return onion and garlic to pan. Sprinkle with paprika and pepper. Blend well. Fold in sour cream. Heat slowly; do not boil. Serve over hot buttered noodles. Garnish with parsley and buttered sauteed mushroom caps.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Batch dough method — store dough in fridge, bake fresh daily
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Batch dough method — store dough in fridge, bake fresh daily
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal