Beef Stroganoff

Hi Foodie friends,

This is another recipe inspired by ex mother-in-law. They were polish, she is the one

who introduced me to foods other than Italian

I was a sixteen year old Italian girl,  my  cooking skills were limited to what I watched my Italian mother cook,

who was an amazing cook, she could make something out of nothing and never owned a cook book.

Those two women shaped my cooking style, this recipe was influenced by my ex mother -in-law.

My ex mother- in-law gave me my first cook book Betty Crocker https://amzn.to/2NUMlu9, it still one of my favorite cook books.

I am sure a version of beef stroganoff is in there using cream of mushroom soup. I didn’t use it in this recipe.

This  lightened up beef stroganoff recipe is full of rich flavors, it’s  simple and quick you’ll want to make it a weekly meal.

and can make adjustments according to your taste and life style. if the sauce is too thick add more liquid, I used low fat milk, you can use cream if you like a richer flavor.

I used papparadelle, you don’t have to, butter noodles are delicious in beef stroganoff recipes.

I used plain Greek yogurt instead of sour cream, it was a delicious lighter version and took same of the quilt out

of it when  I eat more then I should.Cut the steak into strips or cubes,

saute  until it turns golden color,  sprinkle the flour over it and stir, the flour acts as a thickening agent.it makes a velvety, creamy, without having to use

heavy cream.

Be sure to de glaze the pan with the chicken stock there is lots of flavor in the bottom of the pan.

I hope you try this recipe, it’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some

crusty french bread and you have dinner special enough for weekend get together’s  and easy enough for weeknight family meals.

It freezes well, so you can make extra and freeze it for a ready made meal.

Happy Day my dears…

Leave me a comment, let me know your experience with the recipe, that’s my favorite part.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lbs papparadelle

1 Lbs. beef sirloin steak cut into strips

1/2 pound mushrooms

1 chopped onion

2 Tablespoons chopped garlic

2 tablespoons flour

1 cup sour cream or plain Greek yogurt

1 cup milk

1 cup chicken stock

1 Tbs. each chopped Italian parsley, paprika and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Heat oil and butter in a deep saute pan

Add onion, garlic

Saute until opaque

Add mushrooms

Add steak brown

Salt and pepper to taste

Sprinkle the four over the meat

Add  chicken stock and milk

Simmer covered 45 minutes

Stir in sour cream or yogurt and spices heat through,  sprinkle with Italian parsley ……….Enjoy

 

 

 

 

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