Great Recipe Experiment 2010 #1

[baronessekat]

I have always liked Beef Stroganoff but have never gotten around to trying to make it on my own. I've know it was simple but just never got around to it. So, as I have time on my hands I made it for my late lunch/early dinner today.



From: http://www.bettycrocker.com/recipes.aspx/classic-beef-stroganoff-lighter-recipe/2b80dddf-4d6b-48d9-a050-5ff2239a1ed7?WT.dcsvid=Mzk1MTA4MDc5OQS2&rvrin=A742ACBD-5A42-4B63-8ADA-1AD245D5B704&WT.mc_id=Newsletter_DME_01_10_2010

Classic Beef Stroganoff (lighter recipe)

Prep Time: 20 min
Total Time: 38 min
Makes: 6 servings

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
2 tablespoons margarine
1 1/2 cups Progresso® beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal® all-purpose flour
1 1/2 cups fat-free sour cream
3 cups hot cooked egg noodles

1. Cut beef across grain into about 1 1/2x1/2-inch strips.

2. Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 90 mg; Sodium 590 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 50 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 16 %; Iron 22 % Exchanges: 2 Starch; 6 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

(used light sour cream and the Ronzoni Smart Taste Rotini rather than regular egg noodles)

Rating (out of 5): 4

I think I need to tenderize the meat more before I brown it as it was a little tough. And needed black pepper. But I liked the general flavor and will play with it more in the future.

Comments

[3fgburner.livejournal.com]

I use 1/2 cup of white wine, instead of broth. That seems to help with tenderizing, during the simmer phase.

Also, a bit of paprika adds color, and a grating of nutmeg just before serving, adds flavor.

[theboomboom.livejournal.com]

SOmething I tried on a whim that was very yummy - throw the stroganoff onto Wegman's Mushroom pierogies.

[me-mingli-and-i.livejournal.com]

I was just wondering what new dish to try this weekend. I thank you for the suggestion, whether you knew you were suggesting it or not.

[tacut.livejournal.com]

if you cut the 1/2" steak across the grain into two 1/4" steaks and then cut your strips that will help with the tenderness a tonne.

Also, stroganoff must have julienne pickles in it, by definition ;)

I also find it a light on veggie meal, so tossing in some zucchini or other squash works quite well.