Monday, August 25, 2008

Beef Stroganoff - Suzie Willyerd

2 beef serloin steaks, trimmed
1/2 sweet vadalia onion, chopped coursly
2 cloves garlic, minced
8 oz sliced mushrooms (or a 6oz can of sliced mushrooms)
1 tbsp olive oil
3 cups low sodium beef broth
1/4 cup flour
1/2 cup water
8 oz fat free sour cream
salt and pepper
1 package of spiral noodles (or you can use egg noodles)

Freeze the steaks for 20 minutes to make it easier to slice. Slice into thin strips. In a large pan on medium heat, saute beef strips, onion, garlic and mushrooms in olive oil until onions are tender and beef is browned. Add beef broth and bring to a boil.
In a bowl combine the flour and water,mix well. Add the sour cream and mix well again. Add a little of the heated beef broth to the bowl and stir (this heats the mixture and makes it so it won't be lumpy when you put it into the big pan). Then add flour/sour cream mixture to the rest of the broth. Add salt and pepper to taste and stir until thick and bubbley. Serve over cooked noodles.