Thursday, January 3, 2013

Across the Pond, and Back

I was fortunate to travel to the UK when I was fourteen and it happened to be the one and only time I had ever eaten Beef Stroganoff.  I actually remember it being a pretty pitiful experience.  I think I recall adjectives like gross, inedible and yucky.  As bad food experiences tend to do, it turned me off of the dish for the last 15 or so years.  I never desired to give Beef Stroganoff another try until I saw this recipe in the latest edition of my favorite magazine.  I considered that I was a picky 14 year old, it was a hotel banquet type dinner and I was in another country (one that isn't typically known for its cuisine).  And not to say that the dish wasn't actually bad, but all of these factors certainly could have contributed to my opinion at the time.  I love beef and mushrooms and sour cream, so I had high hopes that my first impression of this dish would be wrong.  And it was!  I really liked this; it was flavorful, hearty and comforting. 

Beef Stroganoff
Adapted from Cooking Light January 2013


  • 6 1/2 cups water, divided
  • 6 ounces uncooked egg noodles
  • 1 pound sirloin steak, trimmed
  • Cooking spray
  • 1 cup chopped onion 
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 teaspoon hot paprika
  • 1 (6-ounce) package presliced cremini mushrooms
  • 1 cup lower-sodium beef broth, divided
  • 5 teaspoons all-purpose flour
  • 1/3 cup fat-free sour cream 
  • 3 tablespoons thinly sliced green onions 
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh flat-leaf parsley



1. Bring 6 cups water to a boil in a large saucepan. Add noodles; cook 7 minutes or until al dente. Drain.

2. Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; sauté 4 minutes or until browned.

Remove beef from pan leaving juices in the pan. Add 1 cup onion, remaining 1/2 teaspoon black pepper, remaining 1/2 teaspoon of salt, paprika, and mushrooms to pan; sauté 4 minutes or until tender. Reduce heat to medium.

4. Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture,

beef, remaining 3/4 cup broth, green onions and remaining 1/2 cup water to pan, scraping pan to loosen browned bits.

Cover and cook 8 minutes or until sauce thickens. Remove from heat; stir in sour cream and butter.

Serve beef mixture over egg noodles; sprinkle with parsley.

Click Here for My Printable Adapted Recipe.

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