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Beef And Vegetable Stroganoff

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You will for sure make this Beef Stroganoff again. My husband adored this Beef Stroganoff and I very well knew he would too. Both economical and tasty a method to prepare Beef Stroganoff.
Ingredients
  Lean beef 1 Pound, cut into 1/2-inch cubes
  Sliced mushrooms 2 Cup (32 tbs)
  Sliced onions 1 1⁄2 Cup (24 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Safflower oil 1 Tablespoon
  Onion powder 1 Teaspoon
  Savory 1 Teaspoon
  Paprika 1⁄4 Teaspoon
  Brown stock 1⁄2 Cup (8 tbs) (Basic Stock)
  Water 1⁄2 Cup (8 tbs)
  Sweet rice flour/Cornstarch 1 1⁄2 Teaspoon
  Brown stock 1 Tablespoon (Basic Stock)
  Low fat cottage cheese 1⁄2 Cup (8 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Teaspoon
  Chopped fresh parsley 1 Tablespoon
Directions

Place the beef on a rack in a broiler pan filled with water.
Bake at 400° until the meat is browned on all sides, about 10 minutes.
Drain the meat on paper towels.
In a heavy medium-size saucepan, saute the mushrooms, onions, and celery in the oil until soft, about 5 minutes.
Add the onion powder, savory, paprika, 1/2 cup of stock, and water.
Cover and simmer gently until the vegetables are tender, about 15 to 20 minutes.
Dissolve the rice powder in the tablespoon of stock, add to the saucepan, and cook, stirring, until thickened.
Puree the cottage cheese in a blender on medium to high speed until smooth and creamy.
Add the buttermilk and lemon juice and puree.
Add the meat to the vegetable mixture and remove from heat.
Slowly stir in the cottage cheese-buttermilk mixture and parsley.

Recipe Summary

Method: 
Blending
Ingredient: 
Beef

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