Russian Stroganoff 1/4 cup all-purpose flour 3/4 teaspoon salt, divided 1-1/2 pounds boneless beef sirloin steak, cut into 1/2-inch strips 3 tablespoons olive oil 1 medium onion, chopped 1 garlic clove, minced 2 cups sliced fresh mushrooms 1 can (8 ounces) tomato sauce 3/4 cup water 1 tablespoon beef bouillon granules 1 tablespoon Worcestershire sauce 4 drops hot pepper sauce 1/4 teaspoon pepper Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Russian Stroganoff cont. 1/2 cup reduced-fat sour cream Hot cooked noodles Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove. Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Russian Stroganoff Yield: 4 servings. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008