Beef stroganoff by Mandos. The butter on the side has nothing to do with it, honest! The tartan possibly has something to do with the fact that I was at the home of a couple of Scots. The rumours are correct: they are Scot free.
Since it is a holiday weekend, I am trying to have little important to say. However, last night I went to a party and brought some beef stroganoff made par moi. It was a success, so I thought I'd provide the recipe:
A lot of beef, sliced into thin short strips
A little olive oil
A couple of cans of beef broth
Three or four green onions, sliced
Three small onions, chopped coarsely
An entire garlic bulb, puréed
Four mushroom soup cans
500ml tub of sour cream
Three jalapeño peppers, cut into thirds and then the thirds quartered
One sweet green pepper
Package of fresh chives, sliced into 1-2 cm strips
Salt to taste
(You'll note that I'm rather vague on quantities here. I rarely measure anything when I cook, so I have no precise idea.)
Marinate the beef in the garlic for a few hours. Then melt the butter at the bottom of a pot---a large pot with a flat bottom is desirably, preferably multi-ply stainless steel. Sauté the beef in the butter. Salt to taste. It should give up its water. Let it evaporate, and then add half a can of beef broth. Let it also reduce until the beef is quite dry. The beef should also be cooked quite well by that point. Remove the beef and set aside.
Pour a little olive oil at the bottom of the pan. Sauté the onions and green onions and jalapeño peppers for a while. Add another half can of beef broth. Wait for it to evaporate. Again, salt to taste, although the beef broth is quite salty. Add a quarter of a can of beef broth and add the sweet green peppers. Sauté it for a few more minutes, but let it remain a bit wet.
Add the cans of mushroom soup. Heat through. Then add the beef and remaining beef broth. Let it again heat through until it is quite bubble. Then add the entirety of the sour cream and stir in. Again let it return to a bubble. Then add the chives and stir.
Boil the egg noodles and serve with the sauce. Serves a heckuva lotta people. Not for people on low-sodium diets, unless you omit the salt and the beef broth.