Beef Stroganoff With A Difference
|Lean ground beef||1 Pound|
|Vegetable oil||1 Tablespoon|
|Unsalted butter/Margarine||1 Tablespoon|
|Onions||2 Medium, peeled and diced|
|Shallots||2 , peeled and minced|
|Fresh mushroom caps||1⁄4 Pound, sliced|
|Minced fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Beef broth||1⁄2 Cup (8 tbs)|
|Dijon style mustard||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Medium egg noodles||4 Ounce (Uncooked)|
|Zucchini||1 Small, grated|
|Black pepper||To Taste|
|Dairy sour cream/Light sour cream||1⁄4 Cup (4 tbs)|
|Minced fresh chives||1 Tablespoon|
Shape beef into oval patties, about 4x3x3/4 inches.
Heat oil and butter in a large, heavy-bottomed skillet over medium heat.
Add beef patties and cook 4 to 5 minutes on each side for medium rare.
Remove with a spatula and keep warm.
Add onions and shallots to drippings in skillet.
Cook 2 to 3 minutes, stirring occasionally, until browned.
Stir in mushrooms; cook 2 minutes, stirring frequently, until soft.
Add tarragon, broth, mustard and 1/4 teaspoon pepper; cook 2 minutes.
Meanwhile, cook noodles according to package directions; add grated zucchini 30 seconds before draining the noodles.
Drain noodles and zucchini.
Season to taste with salt and pepper.
Remove mushroom mixture from heat; add sour cream and mix well.
Taste and adjust seasoning, if necessary.
Place cooked noodles and zucchini on a platter; top with beef patties.
Spoon mushroom sauce over all.
Garnish with chives.