Beef Stroganoff

I have made beef stroganoff more times in the past few months than I have in my entire life. Granted, this is my third time making beef stroganoff, EVER, but the fact is that it’s all been within the past few months, ever since I learned that my husband enjoys the dish! The first time I made it was kind of a dud – it was not very creamy and WAY TOO SALTY (but I still love that blogger’s recipes!)! The second time was much better, and I recommend that recipe a lot! This one was also a hit, and pretty quick to throw together. This recipe came from Food Fanatic and she claims that it is a 30 minute meal. I didn’t count, so I can’t say if it was or not. I used stir fry steak that my mom had in the freezer, so it was already cut, which definitely helped save some time! 😉
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There is nothing that I didn’t like about this recipe – we each gobbled up a bowlful and were stuffed. I also now have a TON of leftovers (more noodles than sauce, though, I think), so it will create lunch almost every day this week, and I definitely cannot complain about that!

One thing I have noticed though, is the tomato paste issue. The smallest can of tomato paste is still MUCH larger than the amount needed in most recipes that call for it (this recipe, for example, calls for one tablespoon). I happened to have tomato paste leftover in the fridge from a recipe the other week, and I did the sniff-test before using it this time, to make sure it was still good. How long, though, is tomato paste supposed to last, once it has been opened? Is it safe to wait two weeks to use it, or am I risking killing my husband and I of some horrendous food-borne disease? I am honestly wondering, so if you know the answer, please tell me! It is for this reason that I sometimes stray away from recipes that just call for one teaspoon or tablespoon of it…I mean, yes, it’s cheap (the generic brand of the smallest can is less than a dollar), but still…

I was going to say “clearly I have a dilemma,” but I don’t actually have one right now, as this recipe ended up using the rest of the can I had opened a few weeks ago. But had that not been the case, then yes, I would have had a dilemma.

Anyway, here is the recipe. It is delicious.

Oh, one more thing. I used white egg noodles instead of whole wheat egg noodles (which sounds weird, because aren’t they made from egg, not wheat?). White egg noodles were far cheaper, and the same amount of WW points, than whole wheat egg noodles. Just wanted to throw that in there.
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Beef Stroganoff

Serves 4-6

Ingredients:
-1.5lbs flank steak, cut into thin strips
-1/4cu flour
-1tsp salt
-1/4tsp black pepper
-4tbsp butter (I used cooking spray, actually)
-1 medium onion, diced
-2 cloves garlic, minced
-8oz mushrooms, sliced
-1.25cu beef stock
-1tbsp tomato paste
-1tsp paprika
-1/2cu lite sour cream
-chives, for garnish
-whole wheat (or white) wide egg noodles, for serving

Directions:
-Cook egg noodles according to package directions; set aside.
-Combine flour, salt, and pepper in a bowl, then add the beef and mix well. Set aside.
-In a large skillet, heat the butter/spray over medium-high heat. Add the floured steak and cook until no longer pink, about 2-3 minutes. Remove steak to a platter, and set aside.
-Add the diced onion to the skillet and cook 1-2 minutes, until it starts to soften and turns translucent. Add the garlic and cook another minute. Add the mushrooms, broth, tomato paste, and paprika, and cook for 2 minutes, until the sauce starts to thicken. Return the cooked steak to the skillet and heat through.
-Remove from heat and add the sour cream. Serve hot over cooked egg noodles and garnish with chopped chives.
**Note: I didn’t feel like picking little mushroom pieces off my plate, but I know it’s a stroganoff staple, so I cooked the ‘shrooms separately and added them to my husband’s plate upon serving**

EDIT: I *just* realized that I, in fact, made the same dish twice! This is the same recipe from the same blog as I linked to above, from the second time I made stroganoff. Considering the whole premise of this blog is never making the same recipe twice, I feel a bit like a fraud! I hope my readers will overlook this faux pas – I’ll work harder to make sure it doesn’t happen again! =)

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