Friday, January 15, 2010


8 oz beef steak (of just a couple chicken breasts which is what I like to use)
1 TB butter
1/4 c. minced onion
2 garlic cloves, minced
1 TB flour
1 c hot water
2 tsp dijon mustard
2 tsp tomato paste
1 pkg instant stroganoff seasoning mix (I like McCormick the most)
3 TB low fat sour cream
2 TB parsley (fresh if possible)
2 c. cooked noodles
1 pg mushrooms (8oz), each mushroom cut in half or so

On rack in broiling pan, broil meat 2 inches from heat source, turning once. (Chicken: just slowly fry with butter or whatever for a few minutes until cooked). Slice into 1/2 inch slices and set aside. In 9 inch skillet heat butter until hot and bubbly, add onion and garlic, and saute briefly, about 1 minute (DO NOT BROWN). Add mushrooms, salt, pepper, and cook stirring occasionally for 3 minutes. Mix flour and broth mix in hot water until dissolved, then mix into the pan with other ingredients. Add mustard and tomato paste and cook over medium heat stirring constantly until mixture is slightly thickened. Reduce heat, add sour cream and parsley, and stir to combine. Add steak (chicken) and cook until just heated through. Serve over hot noodles.

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