Main Dishes
Beef Stroganoff
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Ingredients
1 tablespoon butter
1/4 pound fresh mushrooms, sliced, 1 cup
1 large onion, sliced, 2 cups
3 tablespoons all-purpose flour
4 cups (1 quart) Lehigh Valley Dairy Farms fat-free milk, at the boiling point
1 tablespoon powdered chicken stock seasoned base
2 tablespoons Hungarian sweet paprika
1 teaspoon dried basil, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes
2 tablespoons dry sherry
or 1 tablespoon sherry vinegar
3 cups diced cooked lean beef (or turkey), all visible fat removed
1 cup light sour cream
Directions
1. Melt the butter in a large, non-stick skillet. Add the onions and sliced mushrooms and cook over medium heat, stirring frequently, until the onion is soft, translucent and lightly browned, about 12 minutes. Add the flour to the skillet and cook, stirring constantly for 3 minutes. Add the hot milk and chicken stock base and bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring frequently, until slightly thickened, about 15 minutes.
2. Stir in the paprika, basil, black pepper, nutmeg, red pepper flakes and sherry and simmer for 5 minutes. Add the beef and heat through. Stir in the sour cream and serve immediately.
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