Beef Stroganoff
Recipe Introduction making a newer, slimmer appearance is today's version of "Beef Stroganoff." Named for the Russian diplomat, Count Stroganov, this typically high-cholesterol dish gets its more slenderizing creamy sauce from low-fat sour cream. And because the lean beef is sliced paper thin, it takes just minutes to prepare. What's more, an entire pound of chunky quartered mushroom in this version means less meat is needed to achieve the recipe's characteristic heartiness. Fresh white mushrooms make these recipes happen. To keep them at their flavorful best, refrigerate in a paper bag. If purchasing packages, remove the plastic wrap and cover the mushrooms with a paper towel. List of Ingredients Beef Stroganoff 2 tablespoons butter 12 ounces beef tenderloin (fillet), thinly sliced 1 pound mushrooms, quartered, about 6 cups 1/2 cup chopped onions 1/4 teaspoon dried dill weed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup dry white wine 1/2 cup reduced-fat sour cream In a large non-stick skillet, melt 2 tablespoons butter over high heat. add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended. Yields 4 to 5 portions. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
