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Credit: Photography by John Kernick

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Freeze the beef for 10 minutes. Slice into thin strips.

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  • 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.

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