Beef Stroganoff (No Sour Cream) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Use a tender cut of beef such as steak for a deliciously tender and rich dish. Beef tenderloin when on sale is generally the cheapest cut out there. When buying a whole loin I save the end pieces after cutting into fillets for dishes like this or sandwiches. Yum! Ingredients:
2 lbs beef tenderloin, cut into strips (or which ever tender cut of beef you would prefer) |
2 tablespoons olive oil |
4 cups water |
2 (1 1/4 ounce) packages lipton beefy dry onion soup mix |
fresh cracked pepper |
1 (10 ounce) fresh mushrooms, sliced or 2 (4 ounce) canned mushrooms, drained |
hot buttered noodles |
chopped fresh parsley |
Directions:
1. Heat olive oil in large frying pan on medium high heat just under the smoking point. (You want the pan good and hot.).
2. Sear the meat on high heat just until browned. Remove.
3. Add the water and onion soup mixes to the pan.
4. Then add fresh cracked pepper and the mushrooms and bring it down to a low simmer until reduced by 1/3. Maybe 15 minutes or so.
5. Thicken with flour if needed.
6. Add back the meat and heat thoroughly.
7. Serve over hot buttered noodles sprinkled with fresh parsley and enjoy!
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