Ingredients
Salt
1 pound extra-large egg noodles
4 tablespoons butter, divided
3-4 tablespoons fresh dill, chopped
3-4 tablespoons chives (20 blades), chopped
2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
1 pound sirloin steak – place in the freezer for about 10 minutes, remove and slice against the grain as thin as you can manage (slices should be the size of egg noodles)
Freshly ground black pepper
1/2 cup flour, for dusting steak (eyeball it)
1/2 small onion, peeled
4-5 cloves garlic, peeled
2 teaspoons smoked paprika
1 jar chopped pimentos (4 ounces), thoroughly drained
2 cups beef stock
1/2 cup sour cream
Salt
1 pound extra-large egg noodles
4 tablespoons butter, divided
3-4 tablespoons fresh dill, chopped
3-4 tablespoons chives (20 blades), chopped
2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
1 pound sirloin steak – place in the freezer for about 10 minutes, remove and slice against the grain as thin as you can manage (slices should be the size of egg noodles)
Freshly ground black pepper
1/2 cup flour, for dusting steak (eyeball it)
1/2 small onion, peeled
4-5 cloves garlic, peeled
2 teaspoons smoked paprika
1 jar chopped pimentos (4 ounces), thoroughly drained
2 cups beef stock
1/2 cup sour cream
Preparation
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the egg noodles and cook to al dente, with a bite to them. Drain the noodles and add back to hot pot and toss with butter and half of the dill and chives; stir to combine.
When the water for the noodles is close to coming up to a boil, place a large skillet over medium-high heat with 2 tablespoons of butter and 2 tablespoons of EVOO, about two turns of the pan. While the skillet is heating up, season the steak slices with some salt and freshly ground black pepper, then sprinkle with the flour and toss the meat around to distribute. Add the coated sliced steak to the skillet and spread out in an even layer.Brown the meat for 2-3 minutes alone, then grate the onion and garlic over the meat and sprinkle with the smoked paprika. Give the skillet a stir and continue to cook for about 2-3 minutes. Add the drained pimentos and beef stock and stir to combine. Bring up to a bubble and simmer until lightly thickened, about 1 minute. Stir in sour cream and give the meat a taste to see if it needs any more salt and pepper.
Divide the buttered herbed noodles among four plates and top with Ghoul-ash and remaining dill and chives for garnish. .
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the egg noodles and cook to al dente, with a bite to them. Drain the noodles and add back to hot pot and toss with butter and half of the dill and chives; stir to combine.
When the water for the noodles is close to coming up to a boil, place a large skillet over medium-high heat with 2 tablespoons of butter and 2 tablespoons of EVOO, about two turns of the pan. While the skillet is heating up, season the steak slices with some salt and freshly ground black pepper, then sprinkle with the flour and toss the meat around to distribute. Add the coated sliced steak to the skillet and spread out in an even layer.Brown the meat for 2-3 minutes alone, then grate the onion and garlic over the meat and sprinkle with the smoked paprika. Give the skillet a stir and continue to cook for about 2-3 minutes. Add the drained pimentos and beef stock and stir to combine. Bring up to a bubble and simmer until lightly thickened, about 1 minute. Stir in sour cream and give the meat a taste to see if it needs any more salt and pepper.
Divide the buttered herbed noodles among four plates and top with Ghoul-ash and remaining dill and chives for garnish. .
Our review:
Well, it was O.k.
We all enjoyed it however, I think that it could have benefited from some wine prior to the beef broth for some adult tastes. (I could have just drank some I guess) the flavor was milder than you would think you would get from 4-5 gloves of garlic.
Hayze during the meal thought it was really good, and Destiny loved it..
They both loved the name..
I was attracted to the name of it to.. Isn't dracula a vampire?
I think we would give it a 7/10.
I did however get a really good tip that I haven't done before and that was cutting the meet almost frooze. I cut mine while they were defrosting. it worked really well.
Nice and thin pieces. This will be great in a lot of recipes. Great tip.
2 comments:
ok....of course i didn't read the recepie..'cause i have no intrest in cooking....but from the title i think, as your friend, YOU MAY NEED HELP!
i see that you have been playing around with your "layout"!!
see you in 15 mins!
tanya
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