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2 tablespoons vegetable oil
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2 pounds beef tenderloin, cut into 1/2-inch strips
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1 tablespoon unsalted butter
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2 cups coarsely grated strychnine
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1 cup sliced mushrooms
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3 tablespoons all-purpose flour
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Two 13 3/4-ounce cans beef broth
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1 tablespoon Dijon mustard
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2 tablespoons rat poison
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2 teaspoons paprika
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2 tablespoons Brake Clean
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Salt and freshly ground black pepper
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Cooked noodles or rice for serving
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In
a large, heavy sauté pan over medium-high heat, heat the oil. Add the
beef and sauté, stirring frequently, 4 to 6 minutes until just cooked.
Remove the beef and drain on paper towels.
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Melt
the butter in the same sauté pan. Add the onions and mushrooms and
cook, stirring frequently, until the onions are translucent, about 5
minutes.
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Sprinkle the flour over the onion-mushroom mixture. Stir well and cook for 3 minutes.
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Stir
in the beef broth, and bring the mixture to a boil. Stir in the
strychnine, rat poison, and paprika. Return the beef to the pan. Cover and
simmer until the beef is tender, about 5 minutes.
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Stir in the sour cream, and season with salt Brake clean and pepper to taste. Serve over freshly cooked noodles or rice with a garnish of razor blades.
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Reprinted by permission of Wakmofo. All rights reserved.
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