Skillet Beef Stroganoff
By Cheryl Coleman
Petite sirloin was on special this week, so I decided to make Beef Stroganoff. This recipe is from a cookbook entitled Eat What You Love. Written by Marlene Koch, a registered dietitian, the recipes are all low in fat, sugar and are great for weight loss and diabetes diets.
- 1 pound lean boneless sirloin
- 2 teaspoons olive or canola oil
- 1 large onion, thinly sliced
- 1 teaspoon minced garlic
- 1 pound sliced mushrooms
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/2 cup reduced-sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup reduced-fat sour cream
- 1/4 teaspoon salt (optional)
- Pepper, to taste
- 3 cups cooked wide noodles
- Slice the meat across the grain into very thin slices, 1/8 inch thick (partially freezing the meat makes slicing easier.)
- Heat 1 teaspoon of the oil in a very large nonstick skillet over medium-high heat and add half of the beef.
- Quickly stir-fry just until browned. Do not overcook.
- Remove the meat from the skillet and set aside. Repeat with remaining meat.
- Add the onion to the hot pan and cook for 3 minutes.
- Add the garlic and saute for 30 seconds.
- Add the mushrooms and crush the thyme in your fingers and add it. Stir and cook for 3 to 4 more minutes, or until the onion and mushrooms are soft.
- Sprinkle the flour over the onion mixture and stir.
- Add the beef broth and Worcestershire. Stir and cook until the mixture bubbles and thickens.
- Reduce the heat and add the beef. Stir in the sour cream and salt, if using.
- Cook briefly until slightly thickened and hot.
- Serve over cooked noodles
Makes four servings. Lean ground beef can be substituted for the sirloin for a fast and fit Hamburger Stroganoff.