Captain Morgan
Chef Extraordinaire
it's the same thing as a beef strog recipe, but I was serving it
as a side for steaks, so I just omitted the beef. And I don't have a real recipe, so here's how it went.
I trimmed the whole filly mig and had some good looks pieces of meat
with fat on em, so I threw in a pan with evoo and some butter and rendered some fat. Then add diced or minced onions and sautee for a couple of minutesand then mushrooms, till done. Add generous splash
of woos. Add butter if needed. Remove all.
Add sherry (about a cup) and beef stock (about 3/4 cup?), reduce.
Add a little dollop ofdijon, and a can cream of mushroom soup and
return meat and veggies and mix, bring to a simmer.
Add as much sour cream as the sauce will take! lol and stir and turn off heat. add in hot noodles and toss to mix.
I salt and pepper everything in steps, and I like a lot of pepper.
I make mine pretty strong...in my kitchen, you can't add too much
butter, pepper, woos, or sherry.
You will find most recipes call for a red wine instead of sherry.
as a side for steaks, so I just omitted the beef. And I don't have a real recipe, so here's how it went.
I trimmed the whole filly mig and had some good looks pieces of meat
with fat on em, so I threw in a pan with evoo and some butter and rendered some fat. Then add diced or minced onions and sautee for a couple of minutesand then mushrooms, till done. Add generous splash
of woos. Add butter if needed. Remove all.
Add sherry (about a cup) and beef stock (about 3/4 cup?), reduce.
Add a little dollop ofdijon, and a can cream of mushroom soup and
return meat and veggies and mix, bring to a simmer.
Add as much sour cream as the sauce will take! lol and stir and turn off heat. add in hot noodles and toss to mix.
I salt and pepper everything in steps, and I like a lot of pepper.
I make mine pretty strong...in my kitchen, you can't add too much
butter, pepper, woos, or sherry.
You will find most recipes call for a red wine instead of sherry.