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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Easy Beef Stroganoff Recipe

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This recipe for Easy Beef Stroganoff is from The Blanchard Family's Favorite Recipies, 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- ounce(s) egg noodles
3 tablespoon(s) olive oil
1 pound(s) sirloin steak, thinly sliced
Kosher salt and pepper
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 pound(s) button mushrooms, sliced
1/2 cup(s) dry white wine (optional)
1/2 cup(s) low-sodium chicken broth
1/2 cup(s) lowfat sour cream
1 tablespoon(s) Dijon mustard
1/2 teaspoon(s) Worcestershire sauce
Chopped parsley, for serving

Directions:
Directions:
1. Cook the egg noodles according to package directions.

2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper and cook, in 2 batches until browned, 1 minute per side; transfer to a plate.

3. Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, 1/4 tsp each salt and pepper and the remaining Tbsp oil. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more.

4. Add the wine (if using) and simmer for 1 minute. Return the steak to the pan along with any accumulated juices. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire sauce. Spoon over the noodles and sprinkle with the parsley, if desired.

Personal Notes:
Personal Notes:
Freeze the steak for 20 minutes before cutting—the chilled meat will be easier to slice into extra-thin strips.

 

 

 

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