Beef Stroganoff

You know what I havent seen in a LONG time?

My kitchen.

With traveling and Get togethers and Elite events, grocery shopping has been little to non existent. I have either been grabbing takeout (for shame) or dining at the events (for free! winning). And I was sitting down going over my crazy load of unblogged photos and I realized- I havent posted about anything I have cooked in a long time.

If you were starving and waiting for my latest eats- i do apologize. But Im back on the wagon. Its difficult getting back into the swing of things once you establish a pattern. I cant tell you how appealing the take out menus look to me right now as I sweat in my kitchen over a SALAD that requires little to no Cooking.

Actually, today i was called out at work when a scrumptious batch of fudgy brownies made their way to the communal food table. Everyone was devouring them and complimenting me on “my delicious brownies”. I looked around shamefully and admitted “Those aint my brownies bro”. And the LOOKS!

“Mo, are you FEELING okay? You havent baked in a WHILE”

Yeah. I know. Im working on it. I promise. I have baked…just not for the office.

This rant.. its over. What I was really trying to get at was how awesome this recipe I am sharing is.

Lightened up Beef Stroganoff (adapated from a Weight Watchers Recipe) serves 4

1 tablespoon butter

1 small onion, thinly sliced 

10 oz  baby portobello mushrooms, halved or quartered 

1/2 tsp table salt   

1/4 tsp black pepper, freshly ground

1 pound raw lean beef tenderloin, trimmed of all visible fat and cut into 21⁄2-inch strips   

2 Tbsp all-purpose flour   

1 cup beef broth, low-sodium   

2 Tbsp light sour cream  ( i used fat free)

1/4 cup water  (if needed)

1 tsp dry mustard      

2 tsp olive oil   

2 Tbsp parsley, fresh, chopped   

4 cup cooked egg noodles

   

To start, i prepped by thinly slicing the onion and quarter chopping the mushrooms

 

I threw them into a non-stick pan with a tablespoon of butter. I sautéed them over medium heat for about 10 minutes – or until the onions get light brown.  Season with salt and pepper.

 

While the veggies are cooking and doin their thang, dredge the beef in the flour and set aside.

When the mushrooms and onions have reached their cook time, remove them from the pan. In the same pan, add the beef (and a little more butter if you need it – paula dean) and brown on each side. It took me a while to cook the beef because i was in a hurry and nothing ever  goes right if you are in a hurry…. so take your time. Dont overcrowd the pan with strips of cakey beef. they should take about 12 minutes to cook (make sure to flip them over after 5 or 6 minutes). When all the beef is cooked, place all the beef in the pan (if you cooked in batches), crank up the heat to high and add the beef broth. When the broth starts to bubble, you can lower the heat to low and let the sauce simmer. You should start to notice the flour on the beef lending itself to the broth and making a creamy base. Once that happens, add the sour cream and gently stir.

 

Return the mushrooms and onions back to the pan. Add water and raise heat to medium to allow sauce to thicken. I added a pinch more salt but thats up to you. Let this simmer for 5-8 minutes or until sauce is nice and thick.

 

Serve it over egg noodles.

DONEZO.

This was awesome. I love comfort food. I love comfort food lightened up. This was supposed to feed four but it fed a greedy food snob 2.5 times.

Definitely making this again!

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