Wednesday, August 1, 2012

Beef Stroganoff

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Air Tahiti was probably the best flight I've ever been on. Minus the 9 hours it took us to get from LAX to our destination, it was smooth sailings. They played a variety of movies constantly, gave us drinks (alcoholic!) at no additional charge, had the friendliest staff and they even fed us twice. TWICE! And they were real meals. Not pretzels or peanuts like other airlines carry. Like spiced chicken with rice and vegetables, cheesecake, fruit and bread with brie. Full out meals!

On our outgoing flight, Chris chose a beef dish for his first meal. We didn't know what that beef dish would be, but to his surprise it was Beef Stroganoff (or Beef Strog as he refers to it as). He was in pure heaven! On our flight back, he was excited to get the beef again, but to his dismay we only got pasta salads for dinner and then eggs for breakfast. He was heartbroken.
Since this "Beef Strog" was something he was raving about, I knew right away that I wanted to make it for him when we got home. I know this is typically a winter dish, but if your house is like mine it's freezing in the summer, so this was a perfect meal to warm us up. Chris said this was amazing, and I think even better than the airline version :) Or at least I hope so! I even used lighter ingredients wherever possible, and he couldn't tell the difference. Enjoy!

Printable Recipe

  • 1 1/2 lbs. beef sirloin steak, 1/2 inch thick
  • 12 oz. fresh mushrooms, sliced
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup light butter
  • 1 1/2 cups beef broth
  • 1/2 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 1 1/2 cups light sour cream
  • 3 cups hot cooked egg noodles
Cut beef across grain into about 1 1/2x1/2-inch strips.

Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Source: Adapted from Betty Crocker

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