Ingredients
▪ About 16 ounces of good beef cut into small cubes
▪ Salt
▪ Pepper
▪ flour
▪ 1/4 stick of butter
▪ 2 ounces of smoked paprika
▪ 1 ounce of ancho chili powder
▪ Four fresh garlic cloves
▪ One red bell pepper
▪ One green bell pepper
▪ One purple onion
▪ Better than bouillon beef stock (1 ounce)
▪ Heavy cream
▪ One small can of tomato paste
▪ 4 ounces of chopped Green chilies
▪ 2 cups of sliced mushrooms
Cut beef into cubes and cover thoroughly with flour and salt and pepper to taste. In a cast-iron skillet cover the bottom with olive oil and about 1/4 stick of butter and bring to a sizzle. About 350°. Put the meat in the skillet and brown for 3 to 4 minutes Add the garlic, mushrooms, peppers, and onions. Let it simmer for a few minutes and add the tomato paste and the beef bullion which has been dissolved in about 3/4 of a cup of water. Next, add the spices, smoked paprika, chili powder, and a small can of chopped green chilies. Let it simmer for a little bit and add about one cup of heavy cream and then add some corn starch. Serve over egg noodles.