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How To make Creamy Beef Stroganoff
1 teaspoon olive oil
* see note
12 ounces lean boneless sirloin steak
trimmed and cut into strips 2 cups sliced mushrooms
1/2 cup low sodium chicken broth :
divided
1/3 cup chopped yellow onion
1 clove garlic -- minced
1 1/2 teaspoons paprika
4 ounces wide egg noodles
1/4 cup light sour cream
1/4 cup plain nonfat yogurt
1 teaspoon dried dill
1. In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute until browned, about 2 minutes. Place on a plate.
2. In same skillet over medium-high heat, cook mushrooms and 1/4 cup of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.
3. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
4. In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through.
5. Drain the noodles in a colander. Place on serving p;ates and top with beef mixture. Sprinkle with dill and serve immediately.
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Creamy Mushroom Beef Stroganoff
Creamy Mushroom Beef Stroganoff. Beef and mushroom combination is very unique, I had my suspicions at the beginning when I cooked this recipe, surprisingly it has turn into a superb dish. I highly recommend this beef stroganoff recipe for you to try at least once before you make your judgement.
Ingredients for Creamy Mushroom Beef Stroganoff:
Beef (without bones) - 250g
Pepper (grounded) - to taste
Oil - 1 teaspoon
Butter - 1 Tablespoon
Onion - 1 Large
Mushroom - 250g
Garlic - 2 clove
Thyme - pinch
Plain Flour - 50g
Beef Broth - 1 cup
Worcestershire Sauce - 1 tablespoon
Mustard - 1/2 teaspoon
Cream - 1/2 cup
Pepper - to taste
Salt - to taste
Spring Onion - Handful
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