Beef Stroganoff
I adore this Beef Stroganoff. Most recipes I see use sour cream and/or a can of soup - neither of which I'm a big fan of. For a long time I just didn't make Beef Stroganoff because I craved something a little more rich and decadent. This took the prize. Adapted from a recipe I found in a Montessori School cookbook.
4
People talking
INGREDIENTS
Nutrition- 1lb round steaks or 1 lb top sirloin steak
- 3tablespoons butter
- 1⁄2cup chopped onion
- 4ounces canned mushrooms
- 1⁄2teaspoon salt
- 1 -2teaspoon Dijon mustard
- 1⁄4teaspoon ground pepper
- 8
- 1⁄2cup milk
- prepared yolk-free wide egg noodles
- snipped parsley
Advertisement
DIRECTIONS
- Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
- In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
- Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
- Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
- Serve over noodles tossed with snipped parsley.
Advertisement