Easy Recipe for: Beef Stroganoff

Easy Recipe for: Beef Stroganoff

Growing up-I would beg for this recipe because it is just the quintessential comfort food.  My version of beef stroganoff is a low fat recipe that speeds the entire process.  Another time saver is the fact that the recipe serves 8 so you have another entire meal for later–trust me people will fight for these leftovers. And as far as budget–you will be pleasantly surprised with how little this weighs on your wallet–for an even greater savings add additional cooking time and switch to stew meat–you will save even more.

 

Easy Recipe for: Beef Stroganoff

1 (8 ounce) package of white mushrooms, cleaned and sliced

1 (8 ounce) package of baby portabellas, cleaned and sliced (often mushrooms are cheaper if you select them yourself–minus the packaging–pick up 2 large handfuls and you will have the correct amount)

Pam cooking spray (optional: I used to cut down on the oil for working in batches, otherwise use an additional 2 T olive oil in place of it)

2 tablespoons olive oil, divided

1 large yellow onion, sliced

splash white wine (about 1/8 cup)

1 large (mine was 1.58 lb) Porterhouse steak, trimmed of excess fat, bone removed, cut into cubes (freeze bone for later use in stock)

salt and freshly ground pepper

1 1/2 cup beef stock

4 cloves garlic, crushed

1 (10 3/4 ounce) can cream of mushroom soup

4 ounces of fat free sour cream

1 (1 lb) package egg noodles, (cooked according to package directions and coated with 1 tablespoon olive oil)

In a large nonstick saute pan with at least 2 inch sides, begin by sauteeing your mushrooms on high heat (work in batches to prevent overcrowding and to increase browning).  Spray pan with a coating of Pam and cook batches of mixed mushrooms for about 5 minutes, stirring several times, until mushrooms are golden brown around all edges.  Remove mushrooms to a large bowl and add 1 tablespoon of olive oil to your pan and add in your onions.  Cook onions for  4 minutes then add in a splash of wine and cook till wine has dissolved (another 4 minutes).  Remove onions to large bowl with mushrooms and add cubed beef to the pan.  Immediately season beef with salt and pepper and cook for about 4 minutes on high until all edges are browned.

Return onions and mushrooms to the pan and add beef stock.  Bring to a boil and then add garlic and reduce to a simmer.  Simmer mixture on medium-low heat until 1/2 of the liquid is gone (about 15-20 minutes) then stir in your cream of mushroom soup.  Cook an additional 6-8 minutes then finish by stirring in your sour cream.  Season once more with salt and pepper and mix in with egg noodles.

Serve warm.  Enjoy!

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2 thoughts on “Easy Recipe for: Beef Stroganoff

  1. Pingback: Philly Cheesesteak Melt « Cooking with Aurora

  2. Pingback: Stuffing Gone Wild « Cooking with Aurora

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