October 16th, 2010

Quick and Easy Beef Stroganoff

by Jacqueline Whitmore

With a full-fledged chill in the air, there are few things as tempting as a good book and a soft blanket.  A dish of delicious beef stroganoff, however, comes close.  This recipe can be prepared and cooked in less than 30 minutes.  Here’s what you’ll need:

  • 8 oz. beef fillet or boneless sirloin
  • 1  small onion
  • 1 garlic clove
  • 2 tbsp. butter
  • 1 rounded tsp. paprika
  • 2 tablespoons canola oil or sunflower oil
  • salt and freshly ground black pepper to taste

To serve:

  • 2/3 cup sour cream
  • 1-2 tbsp. finely chopped fresh Italian parsley
  • wide egg noodles (I use whole wheat egg noodles)

Cook egg noodles according to directions on package.  Drain and set aside.

Cut meat into small strips (about 1 1/2 inches long and 1/4 inch thick.  Finely chop the onion.  Crush the garlic.

Melt the butter in a skillet, add the onion and cook over low heat for 5 to 7 minutes until soft and translucent.  Stir in the garlic and paprika.  Cook for 1 minute, stirring.  Remove the mixture from skillet and set aside.

Add the oil to the pan and heat it over high heat.  When it sizzles, add the beef and toss for 3 or 4 minutes until the beef is sealed and lightly browned.  Stir in the onion mixture and salt and pepper and heat through, stirring.

Swirl in the sour cream, sprinkle with parsley, and serve over cooked egg noodles.  Makes 2 servings.

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