Recipe: Beef Stroganoff

Ingredients:

1 tablespoon vegetable oil

1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch (1 steak), cut into thin strips

1 medium onion, chopped (about 1/2 cup)

1 can Condensed Cream of Mushroom Soup

¾ cup reduced fat (2%) milk

½ teaspoon paprika

¼ teaspoon ground black pepper

¼ teaspoon cayenne

1/3 cup sour cream or plain yogurt

4 cups whole wheat or regular egg noodles , cooked and drained

1 tablespoon chopped fresh parsley

Montreal steak seasoning to taste

Directions:

1. Season the beef with Montreal steak seasoning.

2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until browned, stirring often. Remove the beef from the skillet.  Pour off any fat.

3. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.

4. Stir the soup, milk, paprika, cayenne and black pepper in the skillet and heat to a boil.  Stir in the sour cream.  Return the beef to the skillet and cook until the beef is cooked through. 

Serve the beef mixture over the noodles.  Garnish with the parsley.

Recipe inspiration found HERE.

The beef turned out good.  But next time I’m totally slow cooking this so that the beef falls apart.  The noodles where a mushy sticky mess.  I cooked them like I normally cook noodles so I have no idea why they were such a disaster. But hey, it was till yummy, so win?

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