Beef And Vegetable Stroganoff
|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|
|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|
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.