Sometimes the heart craves stroganoff. One doesn’t know why.. one only knows one must have it. This is particularly odd because this FoodShedder doesn’t like the idea of beef, and, not having grown up eating stroganoff, doesn’t have any fond childhood memories of the dish. But, I happened across this lovely, healthy Beef and Mushroom Stroganoff recipe from Cooking Light, and it really was spot on. For those who don’t like beef, do like we did and use pretend meat, substitute turkey sausage, or add a few extra mushrooms.
This only took about 30 minutes, start to finish. Perfect for a weeknight dinner. This serves four.
Cook extra wide egg noodles and set aside.
Brown the beef or beef substitute (we used Gimme Lean) with salt and pepper in a large skillet over high heat until browned. Remove the meat and set aside.
Make the saucy topping Turn the heat to medium-high and add 1 cup thinly sliced leek, 1 T chopped fresh thyme, 2 tsp minced garlic and 6 oz sliced shiitake mushrooms (these add extra flavor and are well worth it). Saute 5 minutes until the mixture is lightly browned. Sprinkle with 1 T flour and 1/2 tsp paprika and cook for 30 seconds, stirring constantly. Add 1 cup vegetable, beef or chicken stock and simmer for 2 minutes, or until the mixture starts to thicken. Stir frequently.
Stir in the beef mixture, a little more salt and pepper, and 1/2 cup light sour cream. Serve over the noodles and sprinkle with fresh parsley and dill. Delicious!
- 5 oz wide egg noodles
- oil for cooking the beef/pretend beef
- 1 pound beef tenderloin, trimmed and cut into 1″ pieces (or pretend beef like Gimme Lean)
- 1 cup thinly sliced leek
- 1 T chopped fresh thyme
- 2 tsp minced garlic
- 6 oz sliced shiitake mushrooms
- 1 T flour
- 1/2 tsp paprika
- 1 cup beef, chicken or vegetable stock
- 1/2 cup light sour cream
- 2 T chopped fresh parsley
- a sprinkle of dill
- Beef Stroganoff (marksdailyapple.com)
- Beef Stew in Red Wine with Onions and Mushrooms, Julia Child-Style (seattlefoodshed.wordpress.com)