When the weather is cold, few things satisfy us as much as a nice hot casserole like the family favorite, beef stroganoff. Thick, rich, creamy and slightly tangy, beef stroganoff is a dish that is easy to prepare and filling when served atop your favorite starch. It's a perfect, quick meal to chase away that winter chill.
You will need: 1 lb of beef steak such as a filet or other non-stewing cut, 1 cup of sliced mushrooms or small whole button mushrooms, a half a cup of sour cream, a half a cup of flour, 1 teaspoon of tomato sauce, one teaspoon of butter, 1 teaspoon of vegetable oil, salt, pepper, and a squeeze of lemon.
To make: Slice the beef into thin strips and toss in the flour to coat. Heat up the oil and butter in a sauce pan over medium high heat. Add meat and mushrooms and cook until meat is lightly browned. Remove meat and mushrooms from the pan and reduce heat to low. Add in the sour cream, tomato sauce, and lemon juice. Stir, scraping up the bits of browned meat from the bottom of the pan. Let simmer one or two minutes and add the meat and mushrooms back into the pan. Heat through. Season to taste with salt and black pepper. A dash of nutmeg is optional.
To serve: Serve hot over buttered noodles (dry noodles might stick together), rice, Israeli couscous (the large pearl size), or sliced white bread for a variation of an open-faced hot turkey sandwich.
You will need: 1 lb of beef steak such as a filet or other non-stewing cut, 1 cup of sliced mushrooms or small whole button mushrooms, a half a cup of sour cream, a half a cup of flour, 1 teaspoon of tomato sauce, one teaspoon of butter, 1 teaspoon of vegetable oil, salt, pepper, and a squeeze of lemon.
To make: Slice the beef into thin strips and toss in the flour to coat. Heat up the oil and butter in a sauce pan over medium high heat. Add meat and mushrooms and cook until meat is lightly browned. Remove meat and mushrooms from the pan and reduce heat to low. Add in the sour cream, tomato sauce, and lemon juice. Stir, scraping up the bits of browned meat from the bottom of the pan. Let simmer one or two minutes and add the meat and mushrooms back into the pan. Heat through. Season to taste with salt and black pepper. A dash of nutmeg is optional.
To serve: Serve hot over buttered noodles (dry noodles might stick together), rice, Israeli couscous (the large pearl size), or sliced white bread for a variation of an open-faced hot turkey sandwich.
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