Recipe: Spicy Beef Stroganoff

This ended up a total winner... so very tasty... and comforting :)

Ingredients:

2 lbs. lean beef tenderloin, cut into small cubes

2 tbsp. peanut oil

2 tbsp. unsalted butter

1 1/2 tbsp. sea salt

2 tbsp. Dijon mustard

3 habanero peppers

3 tbsp. minced garlic

1/2 large sweet onion (Vidalia or equivalent)

4 cups crimini mushrooms

1 cup beef broth

1/3 cup bourbon

2 cups of sour cream

1 1/2 lb. egg noodles

Directions:

Heat the peanut oil over medium-high heat in a large pan. Add the beef and sear lightly on all sides. Remove beef from the oil and set aside. Add the butter to the pan and melt. Finely chop the onion, mushrooms, and habanero peppers. Add the onion and garlic to the pan, cover, sweating them for about 5 - 6 minutes until the onion is translucent. Add the mushrooms, habaneros, salt, Dijon mustard, beef broth, and bourbon and stir to combine. Turn heat to high and bring to boil, boiling on high for about 2 - 3 minutes. Reduce heat to low, add the beef back to the pan (including any juices), cover, and simmer for about 45 - 50 minutes, stirring occasionally.

Cook egg noodles according to package directions. Remove cover from beef mixture and turn heat to high until the pan returns to a boil, boiling vigorously for about 10 minutes to reduce the mixture to a very thick consistency (mix 1 tbsp. of corn starch with warm water and stir in to thicken more quickly if not the right consistency within 10 minutes). Remove from heat and stir in the sour cream as a final step. Serve over the egg noodles.

Makes 6 - 8 servings.