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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Quick beef stroganoff Recipe

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This recipe for Quick beef stroganoff is from The Tumbarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 1/2 cups water, divided
4 ounces uncooked egg noodles
1 pound flank steak
Cooking spray
1 cup chopped onion
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon hot paprika
1 (6-ounce) package presliced exotic mushroom blend
1 cup lower-sodium beef broth, divided
5 teaspoons all-purpose flour
1/3 cup fat-free sour cream
3 tablespoons thinly sliced green onions
1 tablespoon butter
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Directions:
Bring 6 cups water to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain.

Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 4 minutes or until browned. Remove beef from pan. Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan; sauté 4 minutes or until tender. Reduce heat to medium.

Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Cover and cook 8 minutes or until sauce thickens. Remove from heat; stir in sour cream, green onions, and butter. Serve beef mixture over egg noodles; sprinkle with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I typically use filet instead of flank steak because it is tender.

 

 

 

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