Stovetop Stroganoff
You need only one skillet for this takoff on classic stroganoff.
Servings: Makes 4 main-dish servings.
Total: 37 mins
Rated:
Ingredients
12 ounces beef tenderloin steak or beef sirloin steak
1 tablespoon margarine or butter
1-1/2 cups sliced fresh mushrooms
1 medium onion, cut into thin wedges
1 clove garlic, minced
2 cups water
4 ounces packaged dried mafalda or fettuccine, broken
2 teaspoons instant beef bouillon granules
1/4 teaspoon pepper
1 8-ounce carton dairy sour cream or plain yogurt
2 tablespoons all-purpose flour
1 tablespoon snipped parsley
Directions
1. Trim fat from beef. Partially freeze beef. Thinly slice beef across the grain into bite-size strips.
2. In a large skillet cook and stir the meat in margarine or butter until meat is brown. Remove meat from skillet; set aside.
3. Add mushrooms, onion, and garlic to skillet. Cook and stir until vegetables are tender. Stir in water, pasta, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until pasta is tender, stirring frequently.
4. Meanwhile, stir together sour cream or yogurt and flour. Stir sour cream mixture and parsley into the pasta mixture. Return beef strips to the skillet. Cook until bubbly, stirring gently. Cook and stir for 1 minute more. Makes 4 main-dish servings.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
