Sunday, October 28, 2012

Homemade Beef Stroganoff

It has been a very long time since I last gave you a recipe.  When I was looking to cook something for my friend to warm our insides and take away the chill the autumn has been leaving us as of late, I had a hankering for beef stroganoff; I remember my mother making her version with ground beef and cream of mushroom soup.  It was a simple and easy recipe, but it lacked some pizzazz and creativity.  No offense to my mother as it was very good, but I wanted to try a homemade, made from scratch version of the recipe.  

When I found the recipe you see in the link below, I saw that it took over 2 hours and the oven was used.  I decided again the oven and let it cook on the stove instead.  My friend and I were quite amazed with the results considering I changed quite a bit with the recipe.  It's very low calorie and fat.  On the website, it brought it in around a little over 200 calories (without the noodles) and 9 grams of fat.  Check it out below for a complete list of nutritional information.

Homemade Beef Stroganoff

1/2 pound beef top round, trimmed and cut into thin slices

3 Tbsp. olive oil

Forgot the sprig of parsley, but it was very tasty.  Can't wait for the leftovers! :)
This version did not have onions to cater to my friend's tastes. 
1 large onion, finely chopped 

3 garlic cloves, minced

3 Tbsp. all-purpose flour

2 tsp. paprika

Dash red cayenne pepper

14 oz. beef broth (made from 14 oz. water and low sodium beef broth powder)

2 Tbsp. dijon mustard

2 red bell peppers, diced

1/4 cup red wine (I used merlot.)

1 lb. mushrooms (2-8 oz. containers), sliced

1/4 tsp. salt

Freshly ground pepper to taste

1 A&E Greek yogurt (regular 6-oz.)

Fresh parsley, chopped

1.  Slice the beef across the grain into thin strips.  Heat 1 tsp. of olive in Dutch oven over high heat.  Add beef and cook until browned on all sides for approximately 1-2 minutes.  Transfer to plate, and reduce heat to medium.

2.  Add 2 1/2 Tbsp. olive oil to pot.  Add onion and red peppers until tender (about 5 minutes).  Add garlic, flour, and paprika.  Cook stirring one minute more.  Add broth, red wine, mustard, and beef.  Bring to a simmer and cover pot for about 15-20 minutes

3.  Add mushrooms and Greek yogurt, stirring.

4.  Season with salt and ground fresh pepper and garnish with fresh parsley.  May serve with mashed potatoes, biscuits, or egg noodles.