Beef Stroganoff
Source of Recipe
San Angelo Times
Recipe Introduction
making a newer, slimmer appearance is today's version of "Beef
Stroganoff." Named for the Russian diplomat, Count Stroganov, this
typically high-cholesterol dish gets its more slenderizing creamy
sauce from low-fat sour cream. And because the lean beef is sliced
paper thin, it takes just minutes to prepare. What's more, an entire
pound of chunky quartered mushroom in this version means less meat is
needed to achieve the recipe's characteristic heartiness.
Fresh white mushrooms make these recipes happen. To keep them at
their flavorful best, refrigerate in a paper bag. If purchasing
packages, remove the plastic wrap and cover the mushrooms with a
paper towel.
List of Ingredients
Beef Stroganoff
2 tablespoons butter
12 ounces beef tenderloin (fillet), thinly sliced
1 pound mushrooms, quartered, about 6 cups
1/2 cup chopped onions
1/4 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry white wine
1/2 cup reduced-fat sour cream
Recipe
In a large non-stick skillet, melt 2 tablespoons butter over high
heat. add beef, half at a time. Cook until browned on both sides,
turning once, about 4 minutes; remove from skillet. Repeat with
remaining beef. Add mushrooms, onions, dill, salt and pepper; cook,
stirring constantly, for 5 minutes. Add wine and return beef to
skillet. Cook until heated through, about 3 minutes. Remove from
heat. Stir in sour cream until blended. Yields 4 to 5 portions.
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