Easy Beef Stroganoff
Measurements are somewhat approximate. Also, most people would add mushrooms at the same time the onions are browned. Being allergic, I left that out.
Ingredients
1/2 large sweet onion (sliced and quartered)
2 tbs butter (divided into 1 tbs pats)
1/2 pound roast beef (sliced from the deli counter then cut into strips at home)
~1/3 cup flour (mix in some pepper and garlic powder)
1/2 cup red wine
1 can beef broth
1 cup sour cream
~1 tbs worcestershire sauce
salt and pepper to taste
Egg noodles (cooked)
Directions
1. Heat pan, melt 1 tbs butter, brown onions
2. While the onions brown...Cut up meat and dredge in the flour
3. Put 1tbs butter in pan with onions (most of the original butter should be soaked up by the onions by now)
4. Brown the meat
5. Deglaze the pan with the wine and cook for about 3 mins.
6. Pour in beef broth and stir.
7. Let the broth heat a little, then add the sour cream
8. Turn down the heat and allow to simmer uncovered for about 15-20 mins. Just check the consistency as you go, stirring frequently. Taste about 10 mins in to see if you want to add salt or pepper.
9. When it is a good consistency, add worcestershire sauce. I think I added more than 1 tbs.
10. Take off the stove and let sit for 5 mins. Serve over noodles.
This is clearly not a "light" version. However, I think you could use olive oil instead of butter and lowfat or fatfree sour cream instead of regular. I would put this with peas or a salad for a complete meal.
this is similar to the way i make stroganoff but i have to ask-is'nt it more expensive to use deli roast beef? the cheapest on sale i ever see it (and it's been a long time) is around $5.00 per pound so that 1/2 pound would run $2.50-i wait until london broil is on sale for $1.99 per pound (still happens quite a bit despite meat price increases), slice it thin and end up paying less for twice the meat.
here's some suggestions from our house-
we rotissery our own chicken (bbq has an attachment), we do 2 (family of 4) and the next day i make chicken salad (for sandwiches)
deluxe green been casserole-follow the recipie on the durkey package but add pre-cooked chunks of chicken (and if you like an added crunch-a can of sliced water chestnuts)
salmon/rice salad (stole this one from the local high end deli)-bake a couple of salmon filets, while it's cooking set up rice cooker with a combo of white and wild rice (do half of each for amount you want)-put in a shade less water than cooker calls for but add a few tablespoons of butter, a quarter cup chopped onion, seasonings-salt, pepper, dill, parsley. when salmon is done chop up and add to now finished rice along with one drained can of carrots/peas. allow to chill. this is great to take to work for lunch or have over a sliced tomato.
soup-i get soup starter on sale but never make it according to the recipie. whatever beef is leftover in the fridge goes in along with the dibs and dabs of veggies or a can of veg-all. add some tomato sauce, oregano and red wine and you've got a nice minnestrone (takes 30 minutes tops).
i do double duty on left overs-if the pork roast is'nt finished off by the end of the second nite it will get frozen and chopped up on a later date in baked beans, if the meatloaf is'nt gone it's frozen for future sandwiches (slice and freeze) including 'mock meatball'-put on bread with jarred spagetti sauce (heck-it's the same ingredients give or take), if there's a steak left over it goes into a sandwich baggie so we can have steak and eggs one morning (we've gotten realy big on breakfast foods recently so i keep potatos, eggs and breakfast brown and serve sausages on hand at all times). i'm also big on tossing unused portions of bread products in the freezer. if there are left over dinner bisquits i put them in a zip lock and pull the out for bisquits and gravy, the couple of burgar or hot dog buns i always have left from every pack i toss into one bag in the freezer until i have enough to pull out instead of a full/new pack.
