Spicy Beef Stroganoff
Recipe by Ramona from Kitchen Simmer
Ingredients:
2 1/2 pounds of boneless beef chuck cut into large bite-size pieces
salt and black pepper (to season beef)
1/2 cup A/P flour
8oz sliced white button mushrooms
1 large onion
2 carrots sliced
2-3 jalapeno peppers sliced
red chili flakes to taste
1 tsp granulated garlic
1 tsp dried thyme
1 tsp onion powder
2 Tbs Worcestershire sauce
2- 2 1/2 cups chicken or beef broth
1 cup frozen peas
1/2 cup sour cream
salt and black pepper
Hot Butter Noodles:
1 package of egg noodles (or any pasta you choose)
2 heaping Tbs of butter or margarine
salt and black pepper to taste
1 tsp minced fresh or dried parsley
Directions:
Cut
beef and season well with salt and black pepper. Then dust with a/p
flour. Shake off excess flour. In a large pot with 3 Tbs of canola oil
on high heat, add coated beef cubes and brown well. 
Once beef is browned well, add the sliced mushrooms. Brown mushrooms
with beef for 2 minutes. Then add onion to the pot and cook with a
little salt and black pepper for 2 minutes. 
Next add the carrots, jalapeno, garlic powder, onion powder, dried
thyme and red chili flakes. Saute all ingredients well. Then add the
Worcestershire sauce and 2-3 cups of stock (beef or chicken). Once
liquid is added, scrape the bottom of the pot well. Lower heat to
medium low and place a lid on the pot. Cook for 60 minutes. Check beef
every 20 minutes and stir to make sure nothing is sticking to the
bottom of the pot. Note: I started with 2 cups of stock and the last 20 minutes add the other 1/2 cup of stock because I needed more liquid. 
Add
frozen peas 2 minutes before you turn off stove. Stir well and heat
the peas through. Then turn off the stove and add the sour cream. Stir
well 
Taste
for seasoning and serve with buttered noodles. To make buttered
noodles, cook noodles in salted water as directed, then drain and add 2
heaping Tbs of butter/margarine, some minced parsley (fresh or dried), a
little salt and black pepper. Serve together. Enjoy. 
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