Bear Paw Meanderings

I had some good prime rib in the freezer since Christmas. I decided to cut it up and turn it into a Saturday night supper of beef Stroganoff.

In the middle of my cutting the prime rib into strips, I got an inspiration. I remembered a meal that I had forgotten for years. It was my mother’s meal and one that we had in our family home at least once every two weeks for years and years. Mother called barbecued sirloin tops over rice. I call it barbecued prime rib tips over noodles.

A word about the noodles. I prefer them to rice for this dish and for a really neat presentation keep the noodles and meat dish separate until serving. Take a serving of hot buttered noodles and put some of the barbecue mixture on that. Then sprinkle with parmesan if desired.

There is a very wide noodle in most grocery stores that is made in Polson. Use that noodle. It is perfect with this dish.

And, if you don’t have any prime rib to cut in strips in your freezer, I would use some the already cut up meat for wok cooking. It will taste good in this dish.

So, here is what you need.

½ package of wide noodles, cooked drained with butter and parsley added

2 cups steak cut into narrow strips

½ cup butter or margarine

2 cups fresh mushrooms

1 onion, diced

1 red pepper, diced

1 cup catsup

1 large dollop of mustard

A pour of your favorite steak sauce and Tabasco to taste.

1 cup brown sugar

That ought to be enough.

Sauté the onion, mushroom and red pepper in the butter. After vegetables soften, add meat stir well. Add catsup, sauces, brown sugar, mustard and anything else to make a good homemade barbeque sauce. Stir all that in and pour into an oven proof serving dish. Keep warm until dinner. At dinner serve the noodles with the barbecued beef over it.

For some strange reason, what really pairs great with this dish is that old standby tuna, shrimp or crab salad. It would seem like too much pasta but it is not. This time of year get some crab meat and cook up medium pasta shells for this salad. There are plenty of recipes for the salad floating around. I have given you mine several times through the years.

For a vegetable I will sauté some green cabbage to go with this meal. You will be eating high on the hog with beef, mind you!

Bon Appétit!