Wednesday, November 10, 2010

No-Beef Stroganoff

You know, this was pretty disappointing. It looked good, smelled great, but tasted blah. Neither of us finished our bowls. It was just not impressive. I would not make it again.

Note: I used vegetable stock in place of the beef broth. Maybe that made the difference?


Peggy's (No) Beef Stroganoff
CLBB (emily)

3 pounds of mushrooms, portabello, crimini and shitake, sliced in thick strips.
4 tablespoons butter or margarine
1 cup chopped onion
2 cloves garlic, minced or finely chopped
4 tablespoons flour
2 tablespoons catsup
1/8 teaspoon black pepper
1 can (10-1/2 oz) condensed beef broth, undiluted
1/4 cup dry white wine
1 tablespoon snipped fresh rosemary
1-1/2 cup nonfat sour cream

Add butter to skillet and saute onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, catsup and pepper; stir until smooth. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes.

Over low heat, add wine, rosemary and sour cream stirring until well combined. Simmer just until sauce is hot.

Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.

Makes 8-10 servings.

No comments: