2 - 3 tablespoons pureed chipotle chiles in adobo sauce (puree in a food processor or blender)
1/3 cup mexican crema, sour cream or creme fraiche
3/4 pound dried egg noodles
2 tablespoons butter
Chopped chives and cilantro, for garnishing
Instructions
Freeze the beef for 10 minutes. Slice into thin strips
In a large skillet, heat 1 tbsp. oil over high heat. Add the beef and
stir-fry until browned, 5 minutes. Transfer to a plate and cover with
foil.
To the skillet, add the remaining 2 tbsp. oil and stir-fry the
mushrooms, onion and garlic for 5 minutes. Season with salt, pepper and
the thyme.
Stir in the beef stock and puréed chipotles. Stir in the beef, its
juices and the Mexican crema (or other cream). Lower the heat and
simmer while the noodles cook.
Bring a large pot of water to a boil, salt it, add the noodles and cook
until tender. Drain, then toss with the butter, chives and cilantro.
Top with the stroganoff.
Originally Submitted
6/2/2013
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