BEEF STROGANOFF N IRISH BEER & FARFALLE PASTA

Beef Stroganoff N Irish Beer & Farfalle Pasta image

At my husbands special request I made a different version of Beef Stroganoff. I wanted to take it over the top in flavor & presentation. I used Black Angus Sirloin Tip Steaks, added some Sugar Snap Peas & cooked the Beef in Irish Stout Beer instead of wine, & garnished it with some chopped sweet red bell peppers. I seasoned the...

Provided by Rose Mary Mogan

Time 1h30m

Number Of Ingredients 18

Ingredients

4 lb lean black angus sirloin tip steak (cut in strips or cubes)
8 oz fresh sliced mushrooms ( i would have used a pound,but didn't have more)
2 bottle guinness extra stout beer (24 ounces) or beef broth or consumme
2 large yellow onions sliced
1 lb pasta of choice (i used farfalle) bow tie pasta
12 oz fresh or frozen sugar snap peas
1 medium red bell pepper, chopped
2 c sour cream ( i prefer daisy brand)
1 c heavy whipping cream
3 Tbsp worcestershire sauce
1 stick butter (more or less as needed)
3 Tbsp canola or vegetable oil
1 1/2 Tbsp each steak seasoning, cumin, & granulated garlic
2 tsp sumac or lemon zest
1 Tbsp lemon pepper (no salt added)
1 Tbsp granulated onion powder
2 Tbsp hungarian paprika
3/4 c all purpose flour

Steps:

1. If you do not purchase the meat already cut into strips, then you will need to use a VERY sharp knife to do so. TIP: If you partially freeze the meat, it will be much easier to cut into thin strips. I made both chunks and strips. Remove excess fat. You can cut recipe in half if desired.
2. Partial list of the main ingredients in the recipe. I wanted to use snow peas, but ended up using sugar snap peas.
3. Add the seven spices to a small bowl.
4. Blend throughly together before sprinkling over meat.
5. Season meat with spice blend and allow to marinate at least 15 minutes, this will enhance the flavors of the meat
6. Then add flour and coat meat evenly.
7. Slice onions and separate rings and combine with sliced mushrooms. Then add a tablespoon of butter and a tablespoon of oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add sliced onions and mushrooms, and sauté till crisp tender, then remove from skillet and set aside, till needed.
8. Next add 3 tablespoons of butter and 2 tablespoons of oil, heat till hot and add enough of the meat to cover the bottom of the skillet and cook till browned on all sides, then remove to a large platter. Repeat adding more butter and oil if needed,& cook until all of the meat has been cooked.
9. Now return all of the meat to the skillet adding the cooked onion/mushroom mixture. Then turn heat to medium high, add the worcestershire sauce, & the beer,(CAN USE HALF BEEF BROTH OR CONSUMME IF DESIRED) stir , cover and reduce heat and allow to simmer for 15 minutes, then remove lid. I AM ONLY SHOWING ONE BUT HAD TO ADD TWO.
10. While meat is simmering cook pasta until al dente, according to package directions. Drain in a colander, and rinse. Add 2 tablespoons of canola oil or butter and stir to mix together to prevent pasta from sticking together.
11. In the mean time cook the frozen or fresh sugar snap peas according to package directions and set aside.
12. In a medium size bowl combine the sour cream and heavy whipping cream together and whisk together until creamy. Turn fire off on meat mixture, then add the sour cream mixture to skillet and stir to blend.
13. Serve sauce over noodles with sugar snap peas, or make a beautiful presentation as I did by lining the outer edge of the platter with the sugar snap peas, then carefully add pasta on top, and top pasta with a generous amount of meat sauce. Add chopped red bell peppers at the base of the pasta & serve.