Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, August 30, 2012

Beef Stroganoff


    By Kerrie

Even though the temperatures are still in the 90’s around this part of the country, school has started up again, and the days are getting just a little shorter.   In the school yard behind our house the pee-wee football players gather each evening for coaching and sometimes games.   I swear, they are so cute in their uniforms and helmets!   Anyway, this time of year makes me want to cook the savories.   Tonight we are having stroganoff.   This recipe has been pared down a bit.   Gone is the butter, and we are topping whole wheat noodles for extra fiber, but with fresh snipped herbs and garlic it’s still delicious, and a little bit healthier.   Give this one a try and let me know your thoughts….

1 pound beef sirloin trimmed and cut in ¼ inch strips.
2 Tablespoons canola, or any light oil
2 cups sliced mushrooms
1 medium onion – diced
3 cloves mushrooms – diced or pressed
3 Tablespoons flour
¼ cup dry white wine
1 Tablespoon tomato paste
1-1/2 cup beef stock – low sodium
2 Tablespoons fresh minced parsley
2 Tablespoons fresh minced chives
Salt and Pepper to taste ( 1 teaspoon pepper and ½ teaspoon salt)
1 cup light sour cream
1 package cooked noodles ( we are using whole wheat)   You could also use rice or even baked potatoes.

To a non-stick deep dish pan add two Tablespoons oil.   When the pan is hot, add the trimmed and cut sirloin.  Brown quickly and then remove meat and set aside.  Do not overcook.   (this is how I would normally cook the meat.   For tonight, I am using leftovers from a 4 steak value-pack.  We grilled them last night, and I set two aside.   I then trimmed and sliced them.   I will add them to the pan later.   See below. )

Now, to the same pan, add the onion, mushrooms and garlic.   Over medium high heat, cook until the onions and mushrooms are tender. 

  
Then, top the onions and mushrooms with the flour, and stir to mix.

 
Now, pour in the wine and stir.   Follow this with the tomato paste and beef stock.   Stir, and cook over medium high heat until thickened and bubbly. 


 Then, add the meat, salt and pepper, and cook for a few minutes.


 Now, remove pan from heat and add the minced herbs, and stir to incorporate.


 Next, add the sour cream and stir until creamy.


Top noodles, or rice, or baked potatoes and enjoy!!


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