Thursday, February 21, 2013

Quick Beef Stroganoff

Normally when I hear the words "beef stroganoff," I think of the uber salty and gross frozen meals I used to nuke for lunch at work.  The ones with the limp noodles, mushy vegetables, and "meat" of questionable quality.  But I love egg noodles and the picture for this recipe gave me hope that beef stroganoff could, in fact, be edible and even tasty. True to its name, this dish was very quick!  I loved it, and will definitely make it again for a good work night meal.  The sauce was nice and creamy, I added extra hot paprika to give it a kick.  I used skirt steak instead of flank steak because I didn't feel like buying 2 lbs of steak when I could get  1/2 pound instead. I used full fat sour cream instead of nonfat. The only other change I made was to buy crimini mushrooms instead of the exotic blend, which my grocery store didn't have.

Quick Beef Stroganoff
Serves 2

4 oz uncooked egg noodles
1/2 lb flank or skirt steak
1/2 cup chopped onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot paprika (or more)
3 oz sliced crimini mushrooms
1/2 cup low sodium beef broth, divided
2.5 tsp all purpose flour
1/6 cup sour cream (or more depending on how you like your sauce, I added an extra spoonful)
2 Tbsp thinly sliced green onions
1.5 tsp butter
1 Tbsp chopped fresh parsley
cooking spray if necessary

1) Cook noodles according to package. Set aside.
2) Cut the steak across the grain into 1/4 inch wide strips and then into 2 inch long pieces.
3) Heat a nonstick pan that's large enough to eventually hold all the ingredients.  Add the beef and cook over medium high heat for about 4 minutes or until browned and then remove from the pan. Add the onion, salt, pepper, mushrooms, and paprika and cook for another 4 minutes or until tender.  Reduce the heat to medium.
4) Combine 1/8 cup beef broth with the flour in a separate bowl.  Then add the beef broth/flour mixture, the remaining beef broth, the beef, and 1/4 cup water to the pan.  Scrape up all the brown bits.  Cover the pan and cook for 8 minutes or until the sauce thickens.
5) Remove the pan from the heat and stir in sour cream, butter, and green onions.  When everything is well mixed, serve over the egg noodles and sprinkle with parsley (and a little extra hot paprika if you want).

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