Monday, April 4, 2011

Beef Stroganoff

We spent two weeks in Florida last month.  We pulled out all of our favorite summer recipes, grilling chicken, steaks, seafood and vegetables.  There's something about warm weather and sun that brings out the simpler, fresher side of cooking.

It's April.  You'd think I would be making some of those recipes even now that we're home.  However, it is cold out.  It even snowed yesterday, which has me turning right back to my comfort food favorites.  This stroganoff is one of them; nice tender pieces of beef in a hearty gravy with chewy, homemade noodles?  It just might make the cold bearable.  For a few more days.

Beef Stroganoff:
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1 1/2 lbs chuck roast, cut into 1 inch cubes, or stew meat
1/2 cup flour
2 Tbs butter
1 large onion, finely chopped
1 clove garlic, minced
8 oz sliced mushrooms
1 1/2 cup beef broth
2 Tbs ketchup
1/2 tsp salt
1 cup light or fat free sour cream*

Heat butter in large saute pan over med-high heat.  Place flour in medium bowl, season with salt and pepper, and toss beef cubes until coated.  Shake off extra flour, discarding it, and place beef in hot butter.  Brown on all sides, approximately 10 minutes, then remove with slotted spoon and set aside.  Add onions to hot pan and cook for 5 minutes.  Add garlic and mushrooms and cook 3 more minutes.  Pour in beef broth, scraping pan to remove any browned bits. Stir in ketchup (yes, ketchup, I know it sounds weird but it actually adds nice flavor.  You could also use 1 Tbs tomato paste) and salt, then add beef back in.  Bring to a boil, then cover and turn down to low.  Simmer for 2-3 hours, or until meat is tender, stirring occasionally.  You can also place in a crockpot at this point and cook on low.

Prepare noodles.  When meat is tender and sauce is thickened, add sour cream and heat through.  Toss in noodles and serve immediately.

*My girls are both lactose intolerant, so I simply remove a portion for them before adding the sour cream. 

Yield: 4-6 servings
Source: adapted from Betty Crocker

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