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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Beef Stroganoff a la Jimmy’s Kitchen in Hong Kong!

Category: Entrees  |  Permalink

Published: Friday, March 30, 2012


Beef Stroganoff a la Jimmy's Kitchen in Hong Kong!

This wonderful recipe was put together not by my mother, but by my father. When he and Mummy were in Hong Kong in the mid 70's, they had the beef stroganoff at Jimmy's Kitchen. They loved the dish so much that Daddy did some research and created a recipe that is very close in taste to the restaurant's. (Mummy only wished that he could have also duplicated the Jimmy's fried ice cream dessert that she loved.)

2lb Tenderloin Tips

1 medium Onion, sliced

3 Garlic Cloves, crushed

3 Cups of Chicken or Beef Broth

Salt & Pepper

3 tbsp Flour

3/4 Stick Butter

1 Cup Sour Cream

1 Cup of Sliced Mushrooms (Optional)

Egg Noodles, wide

Pound the tenderloin tips with a meat mallet until they are about a ½ in. thick. Cut the beef into bite sized strips, and salt and pepper to taste. Dredge the meat pieces in the flour.

Melt the butter in a large skillet, and sweat the sliced onion over medium heat until soft. Add the crushed garlic to the pan, and cook for an additional minute or two. Add the beef strips, and continue to cook over medium heat until the meat is browned. (If desired, the sliced mushrooms can be added as well.) When the beef is browned, add the broth to the pan, and simmer partially covered over low heat approximately 30 minutes or until the sauce thickens.

Cook the noodles according to the package's instructions.

When the sauce has thickened, stir in the sour cream, and let the mixture heat for several minutes. Serve immediately over the cooked egg noodles.



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