Tonight we made Quick Beef Stroganoff. It was a recipe that I chose from the recent Cooking Light magazine. It was so good that we may add it to our list of meals that we make when we need some “comfort food.” Best of all, this meal was really easy to make. Theodore and I got home from school around 5:30 PM and Paula had just gotten up. The only thing that was cooking was the water for the egg noodles. After unpacking all of us got to work. While the water continued to boil, Theodore cut up the steak into pieces. Paula had just bought a cheap cut of meat last week at the grocery store since we were cooking it in this dish.  Meanwhile, we heated a large skillet over medium-high heat. The pan was coated with cooking spray and the beef was added to the pan; it was sautéed for 4 minutes. Theodore removed the meat from the pan and set aside. He then added 1 cup chopped onion, black pepper, salt, 1/4 tsp. paprika, and some sliced mushrooms to the pan; These were cooked for 4 minutes until tender. Reduce heat to medium. While this was cooking, Paula combined 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. She added the broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Then the two of them covered the pan and cooked everything for 8 minutes until sauce thickened. The p an was removed from heat and sour cream, green onions, and butter were stirred into the pan. By this time the egg noodles were done. You then serve beef mixture over egg noodles and sprinkle with parsley. This was incredibly delicious and so easy!

 

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