London Broil Strogenoff w/Ancho-Pasilla pepper sauceLondon Broil Strogenoff w/Mushroom & Pasilla-Ancho pepper sauce topped with Parmesan cheese.
1lb London Broil
2ea dried pasilla & ancho peppers rinsed with stem & seeds removed
4oz can of tomato sauce
1 can beef broth
1 package sliced mushrooms
I large brown onion sliced
5 garlic cloves diced
2 cups wide egg noodles cooked
3/4 cup sour cream mixed with 2tbs of flour
Shan Style Seasoning Rub
3tbs Worcestershire sauce
3tbs fresh chopped Italian parsley
3 tbs butter
Place dried pasilla & ancho pepper in boiling water till softened. Reserve 1/4 cup of the boiling liquid. Pulse in food processor peppers & liquid to a fine paste. Add More liquid if needed for a smooth consistency.
Season London broil w/Shan Style Seasoning rub. Place meat,broth, tomato sauce & pepper purée in crockpot on high for 5hrs. Take meat out cut in chuck pieces . Pour the cooking liquid in to a strainer with a bowl underneath. Use a spoon to help stir & strain, leaving behind the pepper skins & seeds, to discard.
Sauté mushrooms, onions & garlic in butter ,Worcestershire sauce. Salt & pepper to taste. Add your London broil chunks stir to combine. Incorporate the reserved crockpot liquor, cooking on med low heat. Stir in the sour cream flour mix. Once thickened add your egg noodles. Top with fresh parsley.

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