Palate Pleasers

Beef Stroganoff

Posted on: March 14, 2010

I absolutely LOVE Beef Stroganoff!  I remember when I was in my late 20’s there was this item you could buy at the grocery store – it was a jar of white creamy Stroganoff sauce. You combined the sauce with the ground beef you had cooked up. It was heavenly over my egg noodles.  For awhile it was good  and hit the spot, but then I found this recipe and will never go back to that or ground beef and cream of mushroom soup.    I found this recipe in the 2007 Cooking Light magazine and have been cooking it ever since.  This is a delicious recipe that I’m happy to share with you.


1 pound boneless sirloin steak, trimmed

Cooking Spray

3 cups sliced cremini mushrooms (about 8 ounces)

1/2 cup chopped onion

1 Tbsp butter

2 Tbsp all-purpose flour

1 cup beef broth (fat free, less sodium is recommended)

1/4 cup dry sherry

1/2 tsp salt

1/8 tsp black pepper

3/4 cup reduced-fat sour cream

4 cups hot cooked egg noodles (8 oz uncooked)

3 Tbsp minced fresh flat-leaf parsley

  • Cut beef diagonally across the grain into 1/4 inch wide strips; cut the strips into 2 inch pieces.
  • Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add beef to pan; saute 2 minutes or until lightly browned.  Remove beef from pan and place in a medium sized bowl and keep warm.  Add mushrooms and onion to pan; saute 4 minutes.  Add mushroom/onion mixture to beef.
  • Melt butter in pan over medium heat. Add flour, cook 1 minute, stirring with a whisk.  Gradually add broth, sitrring constantly.  Cook 1 minute or until thickened and bubbly, stirring constantly. 
  • Add beef mixture, sherry, salt and pepper to pan and bring to boil.  Reduce heat and simmer 4 minutes.  Remove from heat; let stand 30 seconds.  Stir in sour cream.
  • Combine noodles and minced parsley.  Serve beef mixture over noodles. 

**COOKs NOTE:  I typically use Baby Bella’s or Portabella mushrooms instead of  Cremini Mushrooms.  I like mushrooms so I use 2 pre-sliced bags or boxes,but use as much as you’d like.  The dry sherry can be found in the wine section – make sure it is dry and not sweet or sherry that you would drink.  This is primarily a cooking sherry.  Also, even though I add 2 Tbsp flour it doesn’t always get really thick – so if you want additional thickness, use broth from the strogranoff that is hot and add 1 Tbsp more of flour to the mixture.   I don’t always use reduced fat sour cream either.  That would need to be your choice.  It’s a great meal and tonight I had this with a salad.  I’m sure you will enjoy dish as well!**

Bon Appetit!


1 Response to "Beef Stroganoff"

I loooove Beef Stroganoff and this one sounds really good!

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