Friday, July 25, 2008
Another dish that has many variation in ingredients and way of serving - as it 'migrates' (originated in Russia) and being brought into and served in different part of the world.
I would rather serve it with wide egg-noodles, but I have these few different pasta; cup of this, cup of that. It bugs me when I have these kind of random bits tucked inside my pantry. Hence, excuse the mix of different looking pasta. :)
- tenderloin, cut into strips, seasoned with salt and pepper
- salt and pepper
- 2 tbs olive oil
- 2 tbsp butter
- 2 shallots, finely chopped
- 1 garlic, minced
- 4 oz buttom mushrooms, sliced rather thickly
- 1/2 cup beef broth
- 1/2 cup sour cream
- 1/2 tbsp mustard
- 1 tsp paprika
- 1 tbsp dill, chopped
- 3 cups short pasta/ egg noodles, cooked and toss in little butter
- Heat olive oil in pan. Toss in beef strips. Just let it brown quickly, 1 minute per side. Don't overcook.
- Put cooked beef aside.
- Melt butter in the same pan, scrape al the brown bits. Toss in shallots and garlic. Fry until shallots soft.
- Add mushrooms. Saute until mushroom get soft and brownish.
- Pour in beef broth, let it simmer for a while.
- Stir in sour cream and mustard. Toss beef strips. Simmer until meat is heated through.
- Add paprika and dill. Season to taste with salt and pepper.
- Make a well in the pasta pile, and top it with beef and sauce.