Chipotle Stroganoff
Makes: 4 servings
- 1 pound beef filet or petite filet
- 3 tablespoons vegetable oil
- 1/2pound cremini mushrooms, thinly sliced
- 1 onion, thinly sliced
- 2 large cloves garlic, chopped
- Salt and pepper
- 1 tablespoon chopped fresh thyme
- 1 cup beef stock
- 2 - 3 tablespoons pureed chipotle chiles in adobo sauce (puree in a food processor or blender)
- 1/3cup mexican crema, sour cream or creme fraiche
- 3/4pound dried egg noodles
- 2 tablespoons butter
- Chopped chives and cilantro, for garnishing
- Freeze the beef for 10 minutes. Slice into thin strips.
- In a large skillet, heat 1 tbsp. oil over high heat. Add the beef and stir-fry until browned, 5 minutes. Transfer to a plate and cover with foil.
- To the skillet, add the remaining 2 tbsp. oil and stir-fry the mushrooms, onion and garlic for 5 minutes. Season with salt, pepper and the thyme.
- Stir in the beef stock and pureed chipotles. Stir in the beef, its juices and the mexican crema (or other cream). Lower the heat and simmer while the noodles cook.
- Bring a large pot of water to a boil, salt it, add the noodles and cook until tender. Drain, then toss with the butter, chives and cilantro. Top with the stroganoff.