After making the Mushroom Stroganoff I wanted to make the real thing. Especially considering that I haven’t had beef stroganoff in at least ten years. Yeah, I couldn’t believe it either when I started thinking about it. I actually don’t remember the last time I had it. And after I made the mushroom stroganoff, I started searching for recipes. But as you know, I have a hard time following a recipe. So, I decided to combine a few and the ones I liked were the Paula Dean version and a Cooking Light version. Here is what I came up with:
1 lb of beef (I used the already-cut-up beef that you can find at your local grocery store)
3 TB of flour (this depends on your beef; you could use more or less)
24 oz. of mushrooms, sliced thinly (less mushrooms if you like less)
1 cup of low-fat sour cream
1 large onion, diced
Spices to taste (salt, black pepper, paprika, chipotle pepper)
Cook noodles according to package directions.
1. In a zip bag, season and flour the meat. Shake it to make sure the flour, salt, and pepper cover the meat.
2. In a large skillet, saute the onions and then the meat.
3. Add the mushrooms once the meat is done.
4. Once the mushrooms reduce, add sour cream and cook over low heat till you have a nice sauce and no lumps and the meat is cooked through.
Add seasonings as you go along to deepen the depth of flavor.
Serve over noodles.