RCI-SN.004.0054.001
20 minute beef stroganoff
20 minute beef stroganoff from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- wide egg noodles (figures are for yolk-free noodles)8 ounces
- olive oil1 teaspoon
- -ounce package sliced mushrooms1 8 unit
- onion1 largepeeled and coarsely chopped (about a cup)
- -ounce package prepared beef tips with gravy1 17 unit
- skim milk¼ cup
- .75-ounce can condensed cream of mushroom soup (figures are for fat-free)1 10 unit
- Salt and pepper to taste1 unit
- bottled minced garlic1 teaspoon
- (or more to taste) mild or hot paprika¼ teaspoon
- sour cream (figures are for reduced-fat)½ cup
- finely chopped fresh parsley¼ cup
Method
1
Prepare noodles according to package directions and drain.
2
As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.
3
Add mushrooms and onions and cook until onion is soft, about 3 minutes.
4
Add beef tips, milk, and mushroom soup.
5
Add salt and pepper to taste and stir well.
6
Reduce heat to simmer and stir in garlic, paprika, and sour cream.
7
Simmer lightly, without letting it boil (that will curdle it).
8
When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.
9
Garnish with parsley.