You still have time to enter my Baby of a Giveaway contest!
Oh, it’s a fun Friday at the Sushi Bar. The Young One is battling some sort of crud and stayed home from school today. I finally got a good night’s sleep last night but woke up with my right hand swollen and mostly immobile. One of our fish decided to go belly up and Scooter has found a pile of something extraordinarily fragrant to roll in out back – he’s had two baths already this week. Only Beloved seems to be able to go about with Business As Usual.
Fortunately, experience tells me that with some ibuprofen and an Ace bandage, my hand will be okay in rather short order, so I’m thinking about food for the weekend. I was planning to try homemade croissants last weekend, but didn’t get around to it (The Young One got a VILE virus on his computer and we spent most of Sunday trying to get rid of it – alas, we will have to rebuild the computer), so I will try that this Sunday instead. Also, my plans for boeuf bourguignon à la Julia Child are on hold until I can get my hands on an enameled cast iron casserole or Dutch oven…which, I’m sorry to say, will NOT be Le Creuset; at $229 dollars that’s just a weeeee bit out of my price range at the moment, especially when I can get a Lodge enameled cast iron (which reportedly performs every bit as well as the Le Creuset) for less than half that.
Anyhoo, while thinking about food for the weekend I also thought about how some of the trees are already turning color and the fact that it’s been dropping into the 50s at night – which is slowly killing the enormous bed of impatiens we planted out front this spring and have been absolutely gorgeous all summer – this recipe came to mind. It is marvelous comfort food, easy to make, and rather elegant as well as being one of Beloved’s absolute favorites. Served with homemade noodles, it’s nothing short of sublime, although it is still quite tasty served over mashed potatoes or steamed rice, too.
Y’all have a lovely weekend.
2 pounds tenderized round steak, well trimmed, cut into 2-inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped onion
1 pound mushrooms, thickly sliced
1 cup beef broth
3/4 cup whipping cream
1 tablespoon Dijon mustard
12 ounces wide egg noodles
1 tablespoon paprika
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped onions and sauté until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in whipping cream and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Season to taste with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.