Ghooooulash - Recipe from Jeff Bland, Center of the Plate Specialist, US Foodservice, Roanoke Division
Since this is the season for ghosts and ghouls, why not have some fun and serve a simple, yet elegant version of a European classic in a creative way for a fun and spooky Halloween dinner party!
- 1 lb beef tenderloin tips
- 2 to 3 tbs paprika, sweet and/or hot
- salt and pepper to taste
- 2 tbs butter or olive oil
- 3 shallots, sliced
- 1 can diced tomatoes, drained
- 2 cups brown sauce or demi-glace
- A? cup sour cream
Season the beef tips well with the paprika, salt and pepper. In a large skillet, add the butter or oil, and heat until very hot. Add the tenderloin tips and sear, turning until all sides are brown and proper internal temperature has been reached. Medium rare should take about three to four minutes and well done about 10 minutes. Remove the tenderloin tips from the pan and add the shallots and tomatoes, and sautA? until tender. Add the brown sauce, bring to a boil and reduce to a simmer.
When ready to serve, stir in the tenderloin tips just to reheat and plate immediately. Garnish with dollops of sour cream.
Serve with buttered noodles, mashed or roasted potatoes, rice and your favorite vegetable. Be creative with colors and names of side dishes to make the evening even more fun and screams!
For the Weekend Diner, I am serving with:
- Boiled fingers (fingerling potatoes)
- Scalloped brains (cauliflower)
- Shrunken heads (brussels sprouts)
- SautA?ed spleen (yellow patty pan squash)
- Monster toes (baby carrots)
Economical substitutions for beef tenderloin tips are ground beef, diced chicken thigh meat, or beef sirloin tips.