Beef Stroganoff: Easy and Natural |
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Prep Time: 8 Minutes Cook Time: 45 Minutes |
Ready In: 53 Minutes Servings: 8 |
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I had just returned from the hospital after surgery and needed to reassure my kids that everything was, thank G-d, alright. We needed comfort food in a big way. We had some beef waiting for me in the fridge, and I wanted something utterly wholesome and natural, but still yummy. Stroganoff sang to me. We don't mix meat and dairy in my house, and I don't like using cans of soup concentrate, so I had to be a little creative. This was the result; a big hit. It is creamy, light, delicious. I am putting it on Zaar so I don't forget to make it in the future. Hope you enjoy it too. Ingredients:
2 lbs skirt steaks |
1/4 cup flour |
pepper |
2 tablespoons olive oil |
1 large onion |
1 lb fresh mushrooms, sliced thick |
salt |
2 cups plain rice milk (or soy milk) |
2 tablespoons dried parsley |
2 tablespoons tamari or 2 tablespoons soy sauce |
2 medium tomatoes, chopped |
4 sprigs fresh dill, chopped (or use dried) |
Directions:
1. Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside.
2. In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste.
3. Remove onion/mushroom mix and set aside.
4. In batches, brown skirt steak (after shaking off excess flour) until brown on all sides.
5. Return meat and onion/mushroom mix to the skillet.
6. Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes.
7. Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so.
8. Add the tomatoes and dill. Heat through. Adjust seasonings.
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