REALLY RICH BEEF AND MUSHROOMS
Makes 4 servings
Sour Cream Mixture
12 ounces low-fat cottage cheese
2 ounces nonfat cream cheese
3 tablespoons vinegar
Seasoning Mix
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic
1 teaspoon crushed or coarsely ground black pepper
1 pound top round steak, all visible fat removed, scalloped
2 cups chopped onions
4 cups defatted beef stock, in all
6 tablespoons flour, sifted
8 cups sliced fresh mushrooms
6 cups cooked wide noodles
Day 1 Combine the sour cream mixture ingredients in a blender or food processor and pure until smooth and creamy. If the mixture is very thick, push it down toward the blades a few times. Cover and refrigerate overnight.
Day 2 Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the meat evenly with 2 teaspoons of the seasoning mix, rub it in well, and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 about 4 minutes. Add the onions and cook just until they start to brown, about 2 to 3 minutes. Move the onions to one side of the pot and add the seasoned meat to the other side, along with the remaining seasoning mix.
Cook, stirring the meat once or twice, for 5 minutes. Add 1/2 cup of the stock, mix the meat and onions together, and scrape the bottom of the pot to clear it of all brown bits. Cook until most of the liquid evaporates and the mixture starts to stick, about 5 minutes.
Add 1/2 cup stock and scrape the bottom of the pot again. Stir in the sifted flour and mix until it is completely absorbed (none of the white of the flour is visible), a paste forms, and the beef is moist and sticky. Add the mushrooms, stir, and cook, scraping the bottom of the pot
occasionally to prevent sticking, for 5 minutes. Add the remaining stock, stir to clear the bottom and sides of the pot, and cook for 10 minutes. Add the sour cream mixture and whisk until it is completely blended into the sauce. Serve over the wide noodles.
Copyright 1995 by Paul Prudhomme
