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Stovetop Stroganoff
12 ounces of
beef tenderloin steak of beef sirloin steak
1 tablespoon of margarine or butter
1 1/2 cups of sliced fresh
mushrooms
1 medium onion, cut into thin wedges
1 clove garlic, mixed
2 cups of water
4 ounces of packaged dried
mafalda or fettuccine, broken
2 teaspoons of instant beef bouillon granules
1/4 teaspoon of pepper
One 8 ounce carton of dairy
sour cream or plain yogurt
2 tablespoons of all purpose flour
1 tablespoon of snipped parsley |
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Trim the fat from the meat. Partially freeze meat. Thinly slice meat across the grain into bite size strips. In a large skillet cook and stir the meat in margarine or butter until the meat is brown. Remove the meat from skillet. Add the mushrooms, onion, and garlic to skillet. Cook and stir until the vegetables are tender. Stir in the water, pasta, bouillon granules and pepper. Bring to boiling, reduce the heat. Cover and simmer for about 12 minutes or until the pasta is tender, stirring frequently. Meanwhile, stir together the sour cream or yogurt and flour. Stir sour cream mixture and parsley into the pasta mixture. Return the meat strips to the skillet. Cook until bubbly, stirring gently. Cook and stir for 1 minute more.
Makes 4 servings Submitted By Wesley
 
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