Beef Stroganoff

  • Thursday, September 26, 2013

Ingredients and PreparationIngredients
Olive oil
2 teaspoons
Boneless beef round steak, sliced into ¼ by 1 inch strips
½ pound
Yellow onion, thinly sliced
Mushrooms, cleaned and sliced
4 ounces
½ teaspoon
Freshly ground pepper to taste
Tomato paste
1 tablespoon
½ cup
Crème fraiche (can substitute reduced-fat sour cream)
¼ cup
Fresh lemon juice
1 teaspoon
Parsley, chopped
2 tablespoons
1.    Directions
2.    Heat oil in a large skillet over medium heat. Add the beef and sauté for 3-4 minutes, until browned on all sides. Remove from skillet and set aside.
3.    Add onion to the skillet and sauté for 3-4 minutes, until translucent. Add the mushrooms and cook for another minute, until soft.
4.    Add the beef back to the skillet, and mix in the salt, pepper, tomato paste, and water. Cover and cook over low heat for about 4 minutes. Mix in crème fraiche and cook for another minute. (If using sour cream, mix in at the very end—do not continue to cook.)
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5.    Drizzle with lemon juice and then sprinkle with parsley.

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