If I had to choose, if I absolutely had to, I think beef stroganoff would be my favorite meal. But please don’t make me choose. That would be cruel.
Normally when I make beef stroganoff I make the same recipe that my mom always made when I was growing up. But this time, I needed something fairly quick that I could make for dinner, so obviously making it in the crockpot wasn’t an option.
In the interest of full disclosure, I’ll tell you that Brian didn’t care much for this version. We determined that apparently he doesn’t like the taste of sherry. I liked it a lot and didn’t think it tasted too sherry-ish but next time I make it I’ll probably either use less of it or completely eliminate in and increase the amount of broth we use. That being said, it was nice having beef stroganoff on a whim and I’ll definitely keep this in my arsenal.
Lighter Beef Stroganoff
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Ingredients:
1 lb boneless sirloin steak, trimmed
3 cups (8 oz) sliced cremini mushrooms
½ cup chopped onion
1 Tablespoon butter
2 Tablespoons all-purpose flour
1 cup low-sodium beef broth
¼ cup dry sherry
½ teaspoon salt
1/8 teaspoon pepper
¾ cup low-fat sour cream
4 cups hot cooked egg noodles
3 Tablespoons minced flat leaf parsley
Directions:
Prepare egg noodles according to package directions.
Cut the beef across the grain into 2 inch slices, ½ inch thick.
Spay a large skillet with cooking spray and saute the beef strips for 2 minutes, or until slightly browned. Remove the beef from the pan and set aside.
Saute the onions and mushrooms in the pan for about 4 minutes, or until the onion is tender and slightly golden. Remove the mushrooms and onions from the pan and combine with the beef. Set aside.
Add the butter to the pan and melt, then add in flour and stir to combine. Cook for 1 minute, then gradually add the beef broth to the pan, whisking to combine. Simmer until the sauce is thickened, about 1 minute.
Stir in the beef, mushrooms and onions, sherry, salt and pepper to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 4 minutes. Remove from heat and let stand for 30 seconds, then stir in the sour cream.
Serve the beef mixture over noodles and sprinkle with parsley.
Source: Cooking Light
