Roxy15
New member
BEEF STROGANOFF:
1 pound Sirloin Steak (boneless, ¾ inch thick)
1 cup Sour Cream (You can use no-fat sour cream too)
2 TBSP Flour
½ cup Water
1 pkg. Beef Bouillon
¼ tsp Pepper
2 TBSP Butter
1 can Mushroom (stems & pieces)
¾ cup Onion (chopped fine)
2 Garlic Cloves (minced)
13 oz Medium Egg Noodles, cooked as directed on the package
Place the steak in freezer to firm. Cut across grain into 2”x ½” strips. Mix sour cream and flour in a small bowl, stir in water, bouillon and pepper; set aside. Melt butter in a large skillet on medium heat. Add steak, onion and garlic and cook until steak is no longer pink...stir in mushrooms and cook until onion is tender. Add the sour cream mixture and cook on medium/low heat until it thickens...about 10 minutes...Pour over cooked egg noodles
1 pound Sirloin Steak (boneless, ¾ inch thick)
1 cup Sour Cream (You can use no-fat sour cream too)
2 TBSP Flour
½ cup Water
1 pkg. Beef Bouillon
¼ tsp Pepper
2 TBSP Butter
1 can Mushroom (stems & pieces)
¾ cup Onion (chopped fine)
2 Garlic Cloves (minced)
13 oz Medium Egg Noodles, cooked as directed on the package
Place the steak in freezer to firm. Cut across grain into 2”x ½” strips. Mix sour cream and flour in a small bowl, stir in water, bouillon and pepper; set aside. Melt butter in a large skillet on medium heat. Add steak, onion and garlic and cook until steak is no longer pink...stir in mushrooms and cook until onion is tender. Add the sour cream mixture and cook on medium/low heat until it thickens...about 10 minutes...Pour over cooked egg noodles