Beef Stroganoff

Lovely on noodles or rice, this recipe will certainly satisfy.

Prepare the following:

• 1 1/2 lb. lean beef or bison meat, thinly sliced across the grain
• 3 tbsp. butter or oil
• 2-3 tablespoons finely diced onion
• 3/4 lb. sliced mushrooms
• salt and pepper to taste
• fresh grated nutmeg to taste
• 1 tsp. basil
• 1/4 cup white wine or broth
• 1 cup whipping cream or sour cream
• Egg noodles (home made noodles make this dish exceptional)

Saute onions in 1 tbsp. oil or butter. Add sliced meat strips, and brown quickly for about 5 minutes. Remove meat from the pan and set aside. Add 2 tbsp. oil or butter to pan and saute mushrooms. Return the browned meat to the pan and season with salt and pepper, nutmeg and basil. (use fresh if you have it). Add 1/4 cup white wine or broth. Stir until heated through. Add cream and stir. Serve over noodles.

Fresh noodles:

• 3/4 to 1 cup flour
• 1 egg
• 1 -2 tbsp. water
• salt
• 1/2 to 1 tbsp. oil
• 3-4 tbsp. chopped cooked spinach *optional
  

On a pastry board, heap 1 cup flour and make a well in it. Drop 1 egg, combined with 2 tbsp. water, dash salt, and 1 tbsp. oil into it. Work mixture with your hands, folding flour over egg mixture until dough can be rolled into a ball and comes clean from your hands. (If you want to make spinach noodles, add 2-4 tablespoons chopped cooked and drained spinach at this point) Knead the dough about 10 minutes and let rest for about an hour. Once rested, roll out the dough and sprinkle with flour to keep from sticking to rolling pin or counter. Keep rolling and adding flour as needed until the dough is paper thin. Let dough dry about 30 minutes (hang if possible with foil or plastic underneath). Before dough is brittle, roll into a scroll and cut into discs about 1/4 inch thick -thinner for soup or thicker for lasagna- and cook the noodles in boiling salted water for about 10 minutes. Drain and use in your recipe, or just add butter and herbs and enjoy!