Spinach Egg Noodles Stroganoff
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Sirloin steak||1 1⁄2 Pound, cut in 1 in (2.5 cm) strips (750 Gram)|
|Melted butter||30 Milliliter (2 Tablespoon)|
|Shallots||2 , chopped|
|Onion||1 , thinly sliced|
|Mushrooms||1⁄2 Pound, diced (250 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Dry red wine||250 Milliliter (1 Cup, Valpolicella)|
|Beef stock||500 Milliliter, heated (2 Cup)|
|Cornstarch||25 Milliliter (1 1/2 Tablespoon)|
|Cold water||45 Milliliter (3 Tablespoon)|
|Spinach||3⁄4 Pound (375 Gram)|
|Egg noodles||1 Cup (16 tbs), cooked|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
Heat oil in frying pan.
Add meat and cook 2 minutes over medium-high heat.
Turn over, season and cook 1 more minute.
Remove meat from pan.
Add butter, shallots and onion; cook 3 minutes over low heat.
Add mushrooms, parsley and thyme; cook 3 minutes over medium heat.
Correct seasoning and add wine; cook 3 minutes over high heat.
Stir in beef stock; cook 3 minutes over low heat.
Mix cornstarch with water; stir into sauce and cook about 2 minutes.
Replace meat in sauce, fold in noodles and simmer 2 minutes.