Chipotle Beef Stroganoff

Name: Chipotle Beef Stroganoff
Ingredients: 1 lb filet of beef; 3 tablespoons vegetable oil, divided; 12 lb cremini mushroom, thinly sliced; 1 onion, thinly sliced; 2 large garlic cloves, chopped; salt and pepper; 1 tablespoon fresh thyme, chopped; 1 cup beef stock; 2 -3 tablespoons pureed chipotle chiles in adobo (puree in a food processor or blender); 13 cup Mexican crema, sour cream or 13 cup creme fraiche; 34 lb dried egg noodles; 2 tablespoons butter; chopped chives and cilantro, for garnish

13 ingredients

13 steps

Ingredients

1 lb filet of beef
3 tablespoons vegetable oil, divided
12 lb cremini mushroom, thinly sliced
1 onion, thinly sliced
2 large garlic cloves, chopped
salt and pepper
1 tablespoon fresh thyme, chopped
1 cup beef stock
2 -3 tablespoons pureed chipotle chiles in adobo (puree in a food processor or blender)
13 cup Mexican crema, sour cream or 13 cup creme fraiche
34 lb dried egg noodles
2 tablespoons butter
chopped chives and cilantro, for garnish

Directions

1

Freeze the beef for 10 minutes.
2

Slice into thin strips.
3

In a large skillet, heat 1 tablespoon oil over high heat.
4

Add the beef and stir fry until browned, 5 minutes.
5

Transfer to a plate and cover with foil.
6

To the skillet, add the remaining 2 tablespoons oil and stir fry the mushrooms, onion and garlic for 5 minutes.
7

Season with salt, pepper and the thyme.
8

Stir in the beef stock and pureed chipotles.
9

Stir in the beef, its juices and the Mexican crema (or other cream).
10

Lower the heat and simmer while the noodles cook.
11

Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.
12

Drain, then toss with the butter, chives and cilantro.
13

Top with the stroganoff.