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Spinach Egg Noodles Stroganoff

American.Kitchen's picture
  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)
  Salt To Taste
  Pepper To Taste

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.

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Spinach Egg Noodles Stroganoff Recipe