Beef Stroganoff

Always In Season, page 181

Last weekend, sadly, the 2010 Vancouver Olympics was at its end. I was looking for a little comfort food to help me make the transition back to ordinary life and decided what would be better that to settle in for the Closing Ceremonies with a nice warm dish. Beef Stroganoff!

It looks a little "stroganoff-ish" but it was really good and it is easy to do a low fat version with light sour cream instead of the full fat stuff. I used green onions as a garnish instead of parsley since that's what I had on hand. Yum, comfort food.

Ingredients

2 pounds sirloin steak
2 tablespoons butter
2 large onions, chopped
1 pound mushrooms, sliced
2 cups beef broth
1 ¼ teaspoons nutmeg
½ teaspoon dried basil
1 ¼ teaspoons salt
¼ teaspoon cayenne
¼ teaspoon freshly ground pepper
1 tablespoon cornstarch
¼ cup water
⅔ cup sour cream

Garnish
2 tablespoons chopped fresh parsley

Cut the beef into ½ x 4-inch strips. Heat the butter in a large heavy skillet until the foam subsides. Add the beef and sauté until brown.

Add the onions. Cook over medium heat until the onions are tender.


Add the mushrooms, beef broth, nutmeg, basil, salt, cayenne and black pepper. Simmer for 45 minutes or until the beef is tender and the liquid is reduced to about ½ cup, stirring occasionally.

Blend the cornstarch with the water in a small bowl. Stir into the beef mixture. Simmer for 1 minute, stirring constantly.

Remove the skillet from the heat. Stir in the sour cream. Serve over rice or buttered noodles in a heated serving dish. Garnish with parsley.

Serves Four to Six