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Easy Beef Stroganoff




Source of Recipe


Easy Beef Stroganoff


List of Ingredients




Easy Beef Stroganoff


Olive oil
1 pound tender beef, such as sirloin or tenderloin, cut into thin 2
x 3/4-inch strips
2 cups thinly sliced onions
1/4 teaspoon granulated sugar
2 cups sliced fresh button mushrooms
1 teaspoon Dijon-style mustard
1/2 cup dry sherry
1/4 cup dried mushrooms, finely ground in mini-processor or spice
grinder (optional; see note below)
1-1/2 cups sour cream (I use reduced fat)
Salt and pepper to taste



Recipe




Coat a large fry pan with olive oil; heat until very hot. Add the
beef strips (season lightly with salt and pepper), in batches if
necessary, and brown very quickly. Remove with slotted spoon and
place on plate. Add a little more olive oil (about 1 tablespoon) and
the onions. Season lightly with salt and pepper and add the sugar.
Cover and allow to brown over medium-high heat for about 10 minutes, stirring occasionally. Add the sliced mushrooms, cover and continue to caramelize for another 10 to 12 minutes. The onions and mushrooms should be a rich brown, but not burned color when done. Return the meat to the pan; add the mustard and ground mushrooms. Sauté briefly to reheat and combine. Add the sherry and reduce slightly. Add the sour cream; stir well and cook just until hot. Serve over buttered noodles with parsley.


Notes: The ground dried mushrooms add extra flavor to this and many dishes. I always keep "just in case I need them" fresh mushrooms and store them in a paper bag in the refrigerator. That way, if I don't get around to using them as soon as I should, they dry in the bag instead of spoiling and can be used for other recipes.

Variations: Add about 2 teaspoons of tomato paste to the beef with
the mustard for an even richer, slightly tomato taste. Chicken,
veal, lamb or pork strips can be substituted for the beef.

source is Debbie