Hungarian Beef Casserole
Jean & Gwen Baker
2 lb Sirloin
1 c sliced mushrooms
1 chili, (or to taste)
1 clove garlic
1 c beef stock
1/2 c milk
2 t corn starch
1/4 c sherry
1 c frozen peas, (optional)
1/4 c yoghurt
Fat egg noodles.
Heat oven to 350f.
Lightly coat a covered casserole dish with oil.
Cut the beef into strips.
Heat a pan over fairly high heat and add oil.
Fry the beef in batches to brown on all sides.
The idea is to brown it, not cook it, so fry in batches.
Add beef to the casserole dish.
Sprinkle with seasoned salt and pepper.
Cover and pop into oven.
Quarter the onion and slice thinly.
Melt the butter in a saucepan.
Sauté the onions until soft.
Add the mushrooms and chili and sauté.
Add the garlic and continue to sauté for 90 seconds.
Pour in the stock.
Mix the corn starch into the milk and add to the sauce.
Cook until thickened.
Add 2 T sherry.
Add seasoned salt and pepper.
After the beef has been cooking for 30 minutes, pour over the sauce, cover and return to the oven.
After 20 minutes, add the peas and 2 T more sherry, cover and return to oven.
After 15 minutes, add the yoghurt.
If you are feeling naughty, you can use sour cream instead.
Leave cover off and put back into oven and cook another 15 minutes or until it starts to brown on top.
Serve over the noodles.