Beef Stroganoff

A friend was coming over for a late birthday dinner (his birthday was near the end of March), and he requested beef stroganoff for dinner. I have played around with the flavours over the last few years until I got a recipe that I really enjoy. This is the final, measured, version of the recipe.

As you will see with all of my recipes, I only say salt and pepper to taste. This is because everyone's tastes are different, and what is under-salted for one person may be over-salted for another. This also allows you to better control your sodium intake.

Beef Stroganoff

Serves 4-6

Ingredients:

1 lb white mushrooms, quartered
1 portabella mushroom, cleaned, sliced
1 red onion, small dice
1 tbsp minced garlic
3 small marinating steaks
3 cups beef broth
2 tbsp garlic olive oil
1 tbsp paprika
2 tbsp natures seasoning
salt and pepper to taste

1 tbsp cornstarch
1 1/2 cups light or fat free sour cream

Preparation:

Heat oil in the pan, saute mushrooms, onions, and garlic. Set aside. Add beef to the pan, once browned, add the mushrooms, onions, and garlic back into the pan, add natures seasoning and paprika. Add the beef broth, reduce heat to medium-low, cover and let simmer for 2 hours.

After 2 hours, or the meat is tender, increase heat to medium and allow to come to a boil. Have a pot with water heating to a boil at this time to cook the whole wheat egg noddles (1/2 of a 500g bag). Combine cornstarch and sour cream. Add the sour cream mixture to the beef mixture, allow it to thicken as the noodles cook. Season with salt and pepper to taste. Add the noodles in, when they are cooked. Serve.

 This was served with the garlic bread sticks and a salad with a simple vinaigrette. The vinaigrette was equal parts olive oil and Salata salad vinegar and seasoned with natures seasoning.