Friday, January 21, 2011

Beef Stroganoff

So I actually got worse over the last few days and the doctor called to confirm the new x-rays still show pneumonia, so I haven't actually been eating much lately.  Today was the first day I was feeling up to standing  for an 1/2 hour not to mention eating something :D.  We haven't had beef in the house for several years so I forgot how yummy it smells cooking.  Here's the recipe as it's written in Light Cooking for Two page 81:

6  ounces  lean, boneless beef sirloin steak
Vegetable cooking spray
1 1/2  cups  sliced fresh mushrooms
1/4  cup  sliced onion
1/2  teaspoon  minced garlic
1/4  cup  canned no-salt-added beef broth, undiluted
2  tablespoons  no-salt-added tomato sauce
1/2  teaspoon  low-sodium Worcestershire sauce
1/4  teaspoon  salt
1/8  teaspoon  pepper
3  tablespoons  low-fat sour cream
1 1/2  cups  cooked medium egg noodles (cooked without salt or fat)
2  teaspoons  chopped fresh parsley

Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; cook 3 minutes or until steak strips are browned on both sides. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot. Return steak to skillet. Add mushrooms, onion, and garlic; saute 3 minutes. Add beef broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until meat is tender. Remove from heat; stir in sour cream. Spoon over noodles; sprinkle with parsley.

I didn't actually make any substitutions this time.  This recipe was very easy  though since it has to simmer for 45 minutes, not terribly quick.  It was incredibly filling but only 357 calories a serving. The hubby said the meat was very tender and in general it was delicious but needed more sour cream.  I agree. I would make this again, but this one probably won't become a staple in the kitchen.


No comments:

Post a Comment