Recipes by Natalie Wood: Beef Stroganoff; Eggs Ranchero

Natalie Wood's Beef Stroganoff

2 pounds boneless sirloin, cut in strips 1/2 x 2 inches
2 teaspoons salt
1/2 teaspoon freshly ground pepper
7 tablespoons butter
1 tablespoon flour
2 cups beef stock (or canned diluted bouillon)
1 1/2 tablespoons tomato paste
4 tablespoons sour cream
1 cup thinly sliced white onion
3 cups thinly sliced fresh mushrooms
1/2 cup dry white wine

Season meat, let stand 2 hours in cool place. Melt 2 tablespoons butter in skillet, stir in flour, cook over low heat 1 minute, stirring. Gradually add beef stock, cook until mixture starts to thicken. Add tomato paste; simmer gently 5 minutes, stirring. Brown beef in 3 tablespoons butter in separate pan. Cook onion in 2 tablespoons butter in separate pan until golden. Add mushrooms to onions, cook gently. Add meat, onion and mushrooms to tomato mixture. Heat gently 30 minutes in top of a double boiler. Add sour cream and wine, heat gently. Serve immediately with hot fluffy rice or buttered cooked noodles. Serves 6.

Natalie Wood's Eggs Ranchero

4 tortillas
2 tablespoons vegetable oil
1 large clove garlic, mashed
1/2 teaspoon marjoram
1 small serrano or other chile pepper, chopped
1 cup fresh tomatoes, peeled and chopped
Salt and freshly ground pepper, to taste
4 eggs
1 tablespoon butter

Fry tortillas quickly in hot oil; drain on paper towel.

Keep oil hot; add garlic, marjoram, chopped chili, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly.

Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce.

To serve, place one egg on each tortilla, cover with sauce. Serve at once.

If desired, eggs can be made into an omelet, wrapped with tortillas and topped with tomato sauce. Avocado or chorizo are often served with this hearty dish.