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Beef Stroganoff

Stroganoff is usually thought of as a "fancy" dish but it's really quite easy to prepare if you take a few shortcuts. The recipe shown here is served over noodles but it's often also served over rice. Your choice.

Ingredients:

• Beef (I typically use thin-sliced cut at about half pound/person)
  
• Onions and Mushrooms (about a quarter onion and two to three medium mushrooms per person)
  
• Flour (heaping tablespoon or so), spices (garlic and dill), ketchup (squirt), packet of beef bouillon powder
  
• Water, white wine, sour cream (8 oz size for two people, larger for more), and olive oil for cooking.
  

Directions:

• Slice the beef into strips.
  

• Chop the onions and slice the mushrooms. Get everything else handy. Put the noodles on to boil; the stroganoff will go rather quickly and the noodles can sit in the hot water if done a bit early.
  

• In a large skillet quickly brown the beef strips in a little olive oil. To the extent possible brown the outside and leave the inside rare (difficult if you use thin slices like I do). As they brown take the meat pieces out of the skillet and reserve in a bowl.
  

• When the meat is finished, add a bit more oil to the skillet and cook the onions and mushrooms until the onion is transparent and the mushrooms are cooked through.
  

• When done, remove the skillet from the heat. On top of the onion/mushroom mixture add a light layer of flour, the spices, a squirt of ketchup, and the beef bouillon powder. Mix well; the mixture will be very stiff as there is little liquid at this point.
  

• Place the skillet over medium heat and slowly add some water and wine (about quarter cup each at a time). Stir after each addition and let the mixture heat. The final mixture should be not quite liquid (i.e., it should not pour off the spoon but more drip off). Add the beef and bring to a boil. Cook a short while until the mixture is again somewhat stiff.
  

• Assuming the noodles (or rice) are ready add the sour cream to the mixture and stir well. Bring to temperature but do not let the mixture boil. When at temperature, serve immediately.
  

Lower Fat:

• If you insist on using beef then make certain it is a low-fat cut.
• Substitute non-fat yogurt for the sour cream. I've tried it and there is very little difference in taste. Cook just a bit longer to reduce the mixture as the yogurt is a bit thinner than the sour cream.
• Use chicken or turkey meat (skinless breast) instead of beef. While you can't call it "beef" stroganoff any longer, the taste is still great which is what matters in the long-run. If you do this also substitute chicken bouillon powder; you would not want to mix beef and chicken flavors.

Notes:

• As with most recipes here, this one can be modified to suit individual tastes. Have fun with it.
  • The spices can be changed.
  • The wine can be dropped and, for a beefier taste, a can of beef stock can be substituted.
  • As indicated above, rice can be used as a base instead of noodles.

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