Recipe by Sarah Chana
I had just returned from the hospital after surgery and needed to reassure my kids that everything was, thank G-d, alright. We needed comfort food in a big way. We had some beef waiting for me in the fridge, and I wanted something utterly wholesome and natural, but still yummy. Stroganoff sang to me. We don't mix meat and dairy in my house, and I don't like using cans of soup concentrate, so I had to be a little creative. This was the result; a big hit. It is creamy, light, delicious. I am putting it on Zaar so I don't forget to make it in the future. Hope you enjoy it too.
Top Review by Bergy
Excellent recipe, great flavor . First time I have used Rice Milk. I cut the recipe back to two servings with no problem and served the stroganoff over ravioli Excellent dinner thank Sarah
- 907.18 g skirt steaks
- 59.14 ml flour
- 29.58 ml olive oil
- 1 large onion
- 453.59 g fresh mushrooms, sliced thick
- 473.18 ml plain rice milk (or soy milk)
- 29.58 ml dried parsley
- 29.58 ml tamari or 29.58 ml soy sauce
- 2 medium tomatoes, chopped
- 4 sprig fresh dill, chopped (or use dried)
Directions See How It's Made
- Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside.
- In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste.
- Remove onion/mushroom mix and set aside.
- In batches, brown skirt steak (after shaking off excess flour) until brown on all sides.
- Return meat and onion/mushroom mix to the skillet.
- Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes.
- Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so.
- Add the tomatoes and dill. Heat through. Adjust seasonings.