I always loved Beef Stroganoff, but it was a little daunting to make. I would have to cook all day to serve my guests. I took the basic flavours of the recipe and made it so easy, we can even have it during the week.
Portion size8 servings
Credits :Kim-Laura Delaney
beef stir-fry strips
low-sodium beef stock
Combine the flour and all spices in a large resealable plastic bag. Drop stir fry beef into flour mixture one piece at a time. Squeeze air out of bag and shake to coat all pieces of meat well. Heat 2 tablespoons olive oil, in a non-stick skillet, over medium heat. Place beef pieces in skillet and brown. Remove beef from pan and place on paper towel. Add other 2 tablespoons olive oil to the pan and add onions. Cook onions, stirring ocassionally, until golden brown. Add mushrooms and cook another 8 minutes, stirring. Return meat to pan and add the beef broth, stirring to loosen brown bits from bottom of pan. Cover and let simmer 1/2 hour. Meanwhile, Prepare egg noodles as directed on package. When beef has simmered 1/2 hour, turn off heat and stir in sour cream. Serve over egg noodles with a green salad. To save even more time, you can mix a large batch of the flour and spice mixture and keep it in a tightly sealed jar. Just measure out a 1/2 cup when you are ready to make dinner. You can also freeze this dish once you have cooked it up to the point of adding the sour cream. Just bring it up to temperature and stir in the sour cream and serve as usual.