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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I adore this Beef Stroganoff. Most recipes I see use sour cream and/or a can of soup - neither of which I'm a big fan of. For a long time I just didn't make Beef Stroganoff because I craved something a little more rich and decadent. This took the prize. Adapted from a recipe I found in a Montessori School cookbook. Ingredients:
1 lb round steaks or 1 lb top sirloin steak |
3 tablespoons butter |
1/2 cup chopped onion |
4 ounces canned mushrooms |
1/2 teaspoon salt |
1 -2 teaspoon dijon mustard |
1/4 teaspoon ground pepper |
8 ounces cream cheese, softened and cubed |
1/2 cup milk |
prepared yolk-free wide egg noodles |
snipped parsley |
Directions:
1. Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
2. In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
3. Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
4. Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
5. Serve over noodles tossed with snipped parsley.
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