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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 T of butter in a large skillet or dutch oven over medium high heat and add strips of beef. Brown on each side being careful not to overcrowd pan, while cooking sprinkle with salt and pepper. If using already cooked steak skip this step. Remove steak to a plate. | 2. In the same pan on med-high, add remaining butter and the onions and mushrooms, sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. | 3. Cook egg noodles according to directions. | 4. Add beef broth, Worcestershire, Cognac and tarragon. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. | 5. Stir in sour cream and add meat and any accumulated juices from plate. | 6. Serve over cooked egg noodles. Season to taste with paprika, salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1 1/2	1/2	cooked well-trimmed cut cooked	1679.6038	0.0	133.3483	123.4883
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
mushroom	1		sliced	-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
cognac	2	tablespoons		302.6	0.0	67.32	1.7
worcestershire sauce	1 -2	tablespoon		0.0	0.0	0.0	0.0
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
tarragon	2	teaspoons	chopped	3.54	0.6026	0.2732	0.0869
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
wide egg noodle	12	ounces		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.