Beef Stroganoff

Cut the calories, not the flavor, with this hearty beef stroganoff.

Prep Time: 20 minutes
Baking Time: 1 hour

 

Ingredients:
  • 1 lb beef chuck steak (shoulder or round)
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 4 oz fresh mushrooms (or 1 (4 oz.) can mushrooms)
  • 14 oz beef stock (or 1 ½ cup water plus 2 beef bouillon cubes)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • ¼ cup white wine
  • 1 jar Harvest Palm™ Tagliatelle
  • 3 tsp corn starch mixed with 2 Tbsp. water
  • ¼ cup sour cream
Directions:
  1. Cut steak into ¼ x 2 inch strips, trimming fat.
  2. Over medium heat, add 1 tablespoon of olive oil in a large skillet and brown beef strips on both sides.
  3. Add chopped onion, garlic and mushrooms, cooking 3 minutes more. Add beef stock.
  4. Cover and simmer over medium low heat for 45 minutes or until meat is tender (add ½ cup more water if needed).
  5. Season with salt and pepper. Add wine and palm pasta; heat for 5 more minutes.
  6. Add corn starch mixture and heat over medium heat until thickened.
  7. Remove from heat and mix in ¼ cup of sour cream. Serve immediately.