Beef StroganoffSubmitted by: ROBOTFACTORY
IntroductionThis beef stroganoff stands on its own as a meal all to itself. This beef stroganoff stands on its own as a meal all to itself.
1 pound beef tenderloin, sliced thinly
2 small onions (about 1 cup)
2 cups of mushrooms, chopped or sliced
1 1/2 cups reduced fat sour cream
8 cups of cooked egg noodles (a one pound bag will do just fine)
4 Tablespoons of unsalted butter
1 Teaspoon ground nutmeg
Pepper (to taste)
Boil the egg noodles to desired consistency (I recommend just a little al dente).
Melt 2 TBSP of butter in a frying pan, then brown the beef in the pan.
Remove the beef and set it aside. Do not drain the pan, you will sautee your onions in it.
Sautee onions in the butter and grease left in the frying pan from the beef. Pepper to taste.
Set the onions aside with the beef (on top of the beef is best). Do not drain or wash the frying pan.
Sautee the mushrooms with an additional 2 TBSP of butter and the nutmeg in the same frying pan. Pepper to taste.
Reduce heat to low.
Add the sour cream to the mushrooms, along with the beef and onion.
Cook just long enough to heat through.
Serve on top of the noodles.
Makes about 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBOTFACTORY.