Sunday, July 6, 2014


This is a wonderful easy 1/2 hour prep stroganoff that my family really likes. It doesn't use flour for the sauce, so you can eat it without the noodles for a low carb meal. (Pictures not mine, but it looks a lot like this)

Stroganoff (ala Mimi)

• 1 Tbsp. virgin olive oil
• 1.0 lb(s), Beef Stir Fry Strips
• 1 small onion (yellow or white), sliced
• ½ cup white wine
• 0.5 cup(s), Sour cream
• 3.0 tbsp(s), Cream cheese - Plain
• 2 cup(s) mushroom (Crimina or field)
• 2.0 tablespoon cold butter
• 2 Tbsp. chopped parsley or 1 teaspoon dried
• 2 Tbsp. chopped Thyme or 1 teaspoon dried
• 1 tsp salt
• ½ tsp pepper
• 1 tsp granulated garlic (or you can add fresh garlic half way through cooking onions if you prefer)
• 2 cup uncooked pasta (egg noodles preferable)

• Cook noodles following package instructions
• Heat oil in medium frying pan over medium heat
• Slice onion into fine strips – sauté in olive oil until transparent stirring occasionally (about 3-5 minutes)
• Add meat chopped into long strips and turn heat up to medium high –
• Add sliced mushrooms and sauté until together everything cooked through (about 7 minutes) –should be getting very brown and leaving dropping on the bottom of the pan – stir gently as mushrooms can break easily – If you don’t like mushroom, sliced tofu works very well as a substitute
• Stir in wine and scrape bottom of pan until clear – turn down heat to medium and let simmer until reduced by half stirring occasionally (about 5-7 minutes)
• Add cold butter and move pat around pan with wooden spoon until melted – This should thicken the sauce
• Stir in parsley, thyme, salt, pepper and garlic granules
• Stir in sour cream and cream cheese and stir in well – let simmer until desired thickness (about 2-3 minutes)
• Drain noodles thoroughly and immediately add to the sauce (note: do NOT rinse)
• Mix well and serve immediately (Note: Steamed rice is also wonderful in this recipe instead of noodles)
• Great with steamed broccoli or cauliflower and sour dough French bread