You'd never guess this creamy, full-flavored Stroganoff is actually light! It's very meaty and features a thick tomato sauce that makes it look so impressive.—Rebecca Baird, Salt Lake City, Utah
- 1 pound beef tenderloin, cut into thin strips
- 4 teaspoons canola oil, divided
- 1/2 pound sliced fresh mushrooms
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (14 ounces) beef broth
- 3 tablespoons apple juice
- 1 tablespoon tomato paste
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup fat-free sour cream
- Dash ground nutmeg
- Hot cooked yolk-free noodles
- Fresh basil leaves, optional
- In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
- Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired. Yield: 4 servings.
Originally published as Beef Stroganoff in Country Woman November/December 2004, p36
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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