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BEEF STROGANOFF
Ingredients
1 pound bacon, chopped; 3 1/2 pounds beef sirloin, trimmed and sliced in strips about 1 X 3 inches; 2 1/2 teaspoons salt; 1 1/2 teaspoons black pepper; 4 cups thinly sliced onions; 1 tablespoon minced garlic; 1/2 cup all-purpose flour; 1 cup dry red wine; 2- 14 ounce cans beef broth; 1 teaspoon Emeril’s original essence; 1 pound large white button mushrooms, trimmed and sliced; 1/2 cup chopped red onions; 1/2 cup chopped green onions; 1 tablespoon olive oil; 1 pound wide egg noodles; 1 cup sour cream; 2 cups grated white cheddar cheese.
Directions
1- Preheat oven to 350
2- Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and flour. Cook, stirring, for 3 minutes. Add the red wine and beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.
3- Combine 4 quarts water, the olive oil and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodle, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef mixture and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 X 13 inch baking dish. Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from oven and serve warm.
Ingredients
1 pound bacon, chopped; 3 1/2 pounds beef sirloin, trimmed and sliced in strips about 1 X 3 inches; 2 1/2 teaspoons salt; 1 1/2 teaspoons black pepper; 4 cups thinly sliced onions; 1 tablespoon minced garlic; 1/2 cup all-purpose flour; 1 cup dry red wine; 2- 14 ounce cans beef broth; 1 teaspoon Emeril’s original essence; 1 pound large white button mushrooms, trimmed and sliced; 1/2 cup chopped red onions; 1/2 cup chopped green onions; 1 tablespoon olive oil; 1 pound wide egg noodles; 1 cup sour cream; 2 cups grated white cheddar cheese.
Directions
1- Preheat oven to 350
2- Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and flour. Cook, stirring, for 3 minutes. Add the red wine and beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.
3- Combine 4 quarts water, the olive oil and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodle, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef mixture and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 X 13 inch baking dish. Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from oven and serve warm.