| 2 lb beef tenderloin, trimmed and cut into thin strips. Freezing for about 15 minutes makes slicing easier. |
5 1/3 oz |
$14.99 per pound
|
$5.00 |
| 12 oz mushrooms, sliced thick |
2 oz |
$3.69 per 8 ounces
|
$0.92 |
| 5 oz red onion, diced |
5/6 oz |
$0.99 per pound
|
$0.05 |
| 4 cups Veal Brown Stock, reduced by half to two cups. A link is provided |
2/3 cup |
$9.99 per pound
|
$3.47 |
| 2 tsp dill weed or to taste. I used dried but fresh would be better if you have it |
1/3 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.02 |
| 1 cup sour cream or to taste |
2 tablespoons |
$2.65 per 16 ounces
|
$0.22 |
| 2 Tbs Ghee |
1 teaspoon |
n/a
|
|
| 2 Tbs Extra Virgin Olive Oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 Tbs Brandy (optional) |
1 teaspoon |
$22.00 per liter
|
$0.11 |
| 16 oz egg noodles. I used extra wide as they held the sauce better |
2 2/3 oz |
$2.00 per 16 ounces
|
$0.33 |
| 2 Tbs butter |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 1/2 cup parsley, minced |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| Total per Serving |
$10.32 |
| Total Recipe |
$61.93 |
Suggestions?