Sunday, October 26, 2008

Bail-Out Beef Stroganoff

I tore this out of some recipe magazine and the name currently escapes me. It was a magazine that specialized in 30 minute meals, though, and this is a quick and easy one! I was able to prepare everything while waiting for the water to boil, and prepare the rest of the ingredients while the noodles and broccoli were boiling. I like this particular version of straganoff because it has a few tablespoons of tomato paste, which gives it a nice flavor.

Bail-Out Beef Stroganoff

Start to finish: 30 minutes
Makes 4 servings

3 cups of dried wide noodles
3 cups of broccoli florets (I bought fresh, but you could probably use frozen)
1/4 cup of light sour cream
1/2 teaspoon of fresh dill
1 pound beef ribeye steak
1 small onion, diced
1 clove of minced garlic
1 tablespoon of cooking oil
4 teaspoons of all-purpose flour
1/2 teaspoon of ground black pepper
1 can of beef broth
3 tablespoons of tomato paste
1 teaspoon Worcestershire sauce

1. Cook noodles according to package directions, adding in broccoli for the last five minutes of cooking. Drain well. Return pasta to hot pan; cover to keep warm.

2. Meanwhile, in a small serving bowl, combine dill and sour cream; stir together and chill until serving time.

3. Trim fat from beef and cut into bite-sized pieces. In a large skillet, heat the cooking oil and cook half of the beef, the onion, and the garlic until onion is tender and beef is desired doneness. Remove from skillet. Add remaining beef to skillet; cook and stir until beef is desired doneness. Return all of the beef to skillet; sprinkle flour and pepper over beef. Stir to coat.

4. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Divide noodle-broccoli mixture among plates and top with beef mixture. Top with sour cream, if desired.

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