Beef Stroganoff with A Difference Recipe
Ingredients
| Lean ground beef | 1 pound | |
| Vegetable oil | 1 Tablespoon | |
| 1 tablespoon unsalted butter or margarine | ||
| Onions | 2 Medium, peeled | |
| 2 shallots, peeled and minced | ||
| 1/4 pound fresh mushroom caps, sliced | ||
| Dried tarragon | 1 Tablespoon, minced | |
| Beef broth | 1/2 Cup (16 tbs) | |
| 1 teaspoon Dijon-style mustard | ||
| Ground black pepper | 1/4 Teaspoon | |
| 4 ounces medium egg noodles, uncooked | ||
| Zucchini | 1 Small, grated | |
| Black pepper salt | 1 To taste | |
| 1/4 cup dairy sour cream or light sour cream | ||
| Chives | 1 Tablespoon, minced | |
Directions
Shape beef into oval patties, about 4x3x3/4 inches.
Heat oil and butter in a large, heavy-bottomed skillet over medium heat.
Add beef patties and cook 4 to 5 minutes on each side for medium rare.
Remove with a spatula and keep warm.
Add onions and shallots to drippings in skillet.
Cook 2 to 3 minutes, stirring occasionally, until browned.
Stir in mushrooms; cook 2 minutes, stirring frequently, until soft.
Add tarragon, broth, mustard and 1/4 teaspoon pepper; cook 2 minutes.
Meanwhile, cook noodles according to package directions; add grated zucchini 30 seconds before draining the noodles.
Drain noodles and zucchini.
Season to taste with salt and pepper.
Keep warm.
Remove mushroom mixture from heat; add sour cream and mix well.
Taste and adjust seasoning, if necessary.
Place cooked noodles and zucchini on a platter; top with beef patties.
Spoon mushroom sauce over all.
Garnish with chives.
Heat oil and butter in a large, heavy-bottomed skillet over medium heat.
Add beef patties and cook 4 to 5 minutes on each side for medium rare.
Remove with a spatula and keep warm.
Add onions and shallots to drippings in skillet.
Cook 2 to 3 minutes, stirring occasionally, until browned.
Stir in mushrooms; cook 2 minutes, stirring frequently, until soft.
Add tarragon, broth, mustard and 1/4 teaspoon pepper; cook 2 minutes.
Meanwhile, cook noodles according to package directions; add grated zucchini 30 seconds before draining the noodles.
Drain noodles and zucchini.
Season to taste with salt and pepper.
Keep warm.
Remove mushroom mixture from heat; add sour cream and mix well.
Taste and adjust seasoning, if necessary.
Place cooked noodles and zucchini on a platter; top with beef patties.
Spoon mushroom sauce over all.
Garnish with chives.
Chef
