Extra virgin olive oil
12 oz white mushrooms, halved with stems removed
1 lb. sirloin, cut into thin strips
salt and pepper to taste
1 yellow onion, minced
2 cloves of garlic, minced
1 Tbsp. flour
3/4 cup red wine
1/2 cup beef stock (I use OXO)
1 Tbsp. tomato paste
1/4 cup light sour cream
chopped fresh parsley to top
1 (8 oz.) package of egg noodles
2 Tbsp. butter
1 (8 oz.) package of egg noodles
2 Tbsp. butter
Heat oil in a large saute pan over medium heat. Add mushrooms and cook ~8-10 minutes, until soft and caramelized. Remove and set aside for later.
Season beef with salt and pepper, then cook in the same saute pan ~8-10 minutes, adding more oil if necessary. Once the beef has been browned, remove and add to reserved mushrooms for later.
Add onions and garlic to the same pan and saute until the onion is translucent. Stir in flour until the veggies are evenly coated, then add the wine, stock, and tomato paste, scraping the pan to release any bits stuck to the bottom. These add to the richness of the flavor.
Turn the heat down to low and simmer for ~12 minutes until the liquid thickens and reduces by about half.
Return mushrooms and beef to the pan and heat through, then remove from heat. After the liquid cools just slightly, stir in the sour cream. Serve over buttered noodles, top with a bit of chopped parsley, and enjoy!
For Buttered Noodles
Boil egg noodles in a large pot of boiling water with a little salt and olive oil added for 13 minutes. Drain well and add butter, making sure the noodles are well-coated.
For Buttered Noodles
Boil egg noodles in a large pot of boiling water with a little salt and olive oil added for 13 minutes. Drain well and add butter, making sure the noodles are well-coated.
*This version of beef stroganoff is much lighter than the traditional version, so it has a lot less calories and fat but the same wonderful taste. Hurray!
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