Hosehog176
05-12-2005, 07:08 AM
Beef Stroganoff
Yield: Approximately 10 cups
2 tbsp oil
3 cans mushroom pieces - drained
3 small onions - diced
2 garlic cloves - minced
1 # leftover roast beef or beef pieces
½ tsp seasoning salt
½ tsp freshly ground black pepper
2 c fat free sour cream
3 3/4 c beef or chicken stock
½ c oil
1/4 c flour
In a heavy bottomed pot heat the 2 tbsp oil over med high heat. Then add the next three ingredients. Saute until slightly golden. Add the leftover roast and cook for about 1 minute to heat through. If using beef pieces cook until well done approximately 3 minutes. Add the seasoning salt and pepper with the stock. Bring to a boil. Meanwhile in a small bowl whisk together flour and oil until smooth. Once the stock is boiling slowly add in the oil and flour mixture while whisking continuously. Add in the sour cream and bring back to a simmer. Cook 3-4 cups of pasta according to the directions on the back of the package. Top cooked pasta with the stroganoff for a lovely winter’s night dinner.
Yield: Approximately 10 cups
2 tbsp oil
3 cans mushroom pieces - drained
3 small onions - diced
2 garlic cloves - minced
1 # leftover roast beef or beef pieces
½ tsp seasoning salt
½ tsp freshly ground black pepper
2 c fat free sour cream
3 3/4 c beef or chicken stock
½ c oil
1/4 c flour
In a heavy bottomed pot heat the 2 tbsp oil over med high heat. Then add the next three ingredients. Saute until slightly golden. Add the leftover roast and cook for about 1 minute to heat through. If using beef pieces cook until well done approximately 3 minutes. Add the seasoning salt and pepper with the stock. Bring to a boil. Meanwhile in a small bowl whisk together flour and oil until smooth. Once the stock is boiling slowly add in the oil and flour mixture while whisking continuously. Add in the sour cream and bring back to a simmer. Cook 3-4 cups of pasta according to the directions on the back of the package. Top cooked pasta with the stroganoff for a lovely winter’s night dinner.