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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Slice beef across grain into very thin strips. (Tip: To make slicing easier, freeze beef 1 hour.) In skillet, over high heat in 1 tablespoon hot margarine, cook 1/2 the beef and 1/2 the onion until the beef is no longer pink and onion is tender; set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley. Makes 6 servings. Recipe may be doubled.