Beef Stroganoff

Debbie Martell October 28, 2009

Ingredients

• 2 tbsp vegetable oil
• 3 lbs sirloin steak
• 1/2 large onion
• 2, 10oz packages white mushrooms
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 tsp kosher salt
• 14 oz beef broth
• 2 tbsp parsley
• 1 cup low-fat sour cream
• 12 oz package extra-wide egg noodles
• 4 carrots
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 splash olive oil
• salt and pepper to taste

Preparation

1. Cook 12-ounce package of extra-wide egg noodles, following directions on package.
2. Preheat oven to 425 degrees.
3. Slice 4 carrots 1/2" thick along the bias (at a 45-degree angle).
4. Toss carrots, 1 teaspoon of basil, 1 teaspoon of oregano, a splash of olive oil, and salt and pepper (to taste) in a bowl.
5. Arrange mixture on a baking sheet lined with tinfoil.
6. Place in the oven for 20-30 minutes (until carrots are browned at the tips and soft when pierced).
7. Remove from the oven and cool.
8. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
9. Trim 3 pounds of sirloin of all fat and slice thin.
10. Add the sirloin to the Dutch oven in batches, brown them and remove. Set browned sirloin aside. 
11. Chop 1/2 large onion.
12. Place the onion in the Dutch oven, and cook for about 5 minutes.
13. Slice two 10-ounce packages of mushrooms.
14. Add the mushrooms to the Dutch oven, and for 8 minutes (or until soft).
15. Stir in 2 tablespoons of tomato paste, 1 tablespoon of paprika, and 1 tablespoon of salt. Blend well.
16. Add the sirloin and 14 ounces of beef broth to the Dutch oven (stir to combine).
17. Simmer for 10-15 minutes or until the meat is very tender and about half of the liquid remains.
18. Remove from heat and stir in 2 tablespoons of minced parsley and 1 cup of low-fat sour cream.
19. Serve over egg noodles.

Tags: Food, Dinner, Cooking, Recipes

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