Recipe - Sassy Stroganoff

2 tablespoon Fresh ground black pepper
1 One fourth pound Beef sirloin
One half cup Unsalted butter
1 lg Onion; thinly cut or sliced up
2 Cloves garlic; finely minced
8 ounce Dried egg noodles
1 cup Doublestrength beef broth
2 tablespoon Tomato paste
1 tablespoon Ground hot red chile
2 tablespoon Fresh ground horseradish
2 teaspoon Dry mustard
1 One half cup Dairy sour cream
1 (up to)
2 Fresh Jalapenos; seeded &
finely minced
2 tablespoon Caribe

Cut steak in strips 23 inches long and One fourth inch wide. Pound pepper into
steak, set aside. Separate onion into rings. Melt butter in large heavy
skillet. Add onion & garlic, cook until onion is lightly browned; remove
from skillet & place in a bowl. Increase heat to high; when skillet is very
hot, add steak, cook quickly until browned on outside & rare on inside.
Place on top of onion in bowl; keep warm. Cook noodles by package
directions. While noodles cook, prepare sauce: add broth, tomato paste,
ground chile, horseradish & mustard to meat drippings in skillet. Cook over
mediumlow heat, stirring until well blended. Reduce heat, taste & adjust
seasonings. Drain noodles & divide among 46 warm plates. Immediately stir
sour cream & meatonion mixture into sauce; heat through & spoon over
noodles. Garnish w/ jalapenos & caribe, if desired. 46 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.