Monday, October 3, 2016
Beef Stroganoff [From Scratch]
I'm embarrassed to admit that up until I made this recipe yesterday, I'd only ever had Beef Stroganoff from the box. You know, like the Hamburger Helper kind? I've made that a lot and it's delicious! But when I saw this recipe posted on Emily Bites' blog, I decided it was time to make a grown-up version from scratch.
The first and obvious difference is I used steak instead of ground beef and I was a bit concerned about it originally. I thought it might compromise the taste I'd grown up loving. Well, it didn't. Not one bit. If anything, it was actually MORE delicious! We omitted the mushrooms from the original recipe since neither of us enjoy fungi and I made a couple of minor changes from the original to suit our tastes. Our changes would modify the nutritional info she lists in her original post. The overall result was wonderful. M raved and raved about it and asked if we could have it again this week. The recipe below made dinner for both of us with enough leftover to have it again tonight for dinner. :)
Adapted from Emily Bites' recipe
1 tablespoon light butter (I use Land O’Lakes)
Salt & black pepper, to taste
1 tablespoon canola oil
1 medium onion, diced
2 garlic cloves, minced
1 ½ lbs lean and trimmed flank steak, sliced into thin strips across the grain
2 teaspoons paprika
4 cups fat free beef broth
8 oz uncooked egg noodles
2 tablespoons corn starch
2 tablespoons cold tap water
3/4 cup light sour cream
Diced fresh parsley, to taste
In a large saute pan or pot, melt butter over low heat. Add the canola oil to the pan and bring it to medium heat. Add the onions and stir to coat. Cook the onions, stirring occasionally, for 3-5 minutes until translucent and fragrant. Add the garlic, stir, and then cook for another 30-60 seconds. Add the sliced steak to the pan and stir. Sprinkle the steak with salt and pepper. Cook the steak, stirring occasionally until just browned through, about 6-8 minutes. Sprinkle the paprika over the beef and then stir together until the beef is well coated.
Add the broth to the pan and turn up the heat to bring the broth to a strong simmer. Once simmering, add the egg noodles, reduce the heat to medium-low and cover the pan. Simmer for 7-8 minutes until the noodles are cooked. While the noodles are cooking, combine the corn starch and water in a small dish and stir together until the corn starch is dissolved. When the noodles are cooked, remove the lid from the pan and add the corn starch slurry. Stir the slurry into the broth and allow to cook uncovered for a few more minutes until the sauce is thickened. Remove the pan from heat and stir in the sour cream. Sprinkle with parsley and serve.