Stir Fried Beef Stroganoff Recipe
Ingredients
| 12 ounces boneless beef sirloin steak, cut 1/2 to 3/4 inch thick | ||
| 1 8-ounce carton lower-fat dairy sour cream | ||
| All purpose flour | 2 Tablespoon | |
| 1 tablespoon lower-sodium tomato paste | ||
| Cold water | 1/2 Cup (16 tbs) | |
| 1 teaspoon instant beef bouillon granules | ||
| Pepper | 1/8 Teaspoon | |
| Fettuccine | 6 Ounce | |
| Non-stick spray coating | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Snipped parsley | 1 Tablespoon | |
Directions
Trim fat from beef.
Partially freeze beef; thinly slice across the grain into bite-size strips.
In a small mixing bowl stir together the sour cream, flour, and tomato paste.
Stir in the water, bouillon granules, and pepper.
Set aside.Cook the fettuccine according to the package directions, omit the cooking oil and salt.
Drain well.
Meanwhile, spray a cold large skillet with non-stick coating.
Preheat the skillet over medium heat.
Add beef to the hot skillet.
Stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef from the skillet.
Add the sliced mushrooms, chopped onion, and minced garlic.
Stir-fry for 3 to 4 minutes or till the onion is tender.
Add the sour cream mixture to the skillet.
Cook and stir over medium heat till thickened and bubbly.
Return meat to the skillet.
Cook and stir for 2 minutes more.
Serve meat mixture over fettuccine.
Sprinkle with parsley and, if desired, garnish with a sprig of parsley
Partially freeze beef; thinly slice across the grain into bite-size strips.
In a small mixing bowl stir together the sour cream, flour, and tomato paste.
Stir in the water, bouillon granules, and pepper.
Set aside.Cook the fettuccine according to the package directions, omit the cooking oil and salt.
Drain well.
Meanwhile, spray a cold large skillet with non-stick coating.
Preheat the skillet over medium heat.
Add beef to the hot skillet.
Stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef from the skillet.
Add the sliced mushrooms, chopped onion, and minced garlic.
Stir-fry for 3 to 4 minutes or till the onion is tender.
Add the sour cream mixture to the skillet.
Cook and stir over medium heat till thickened and bubbly.
Return meat to the skillet.
Cook and stir for 2 minutes more.
Serve meat mixture over fettuccine.
Sprinkle with parsley and, if desired, garnish with a sprig of parsley
Chef
