Page 111 - Harrington Family Recipes

Beef Stroganoff

Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lbs beef tenderloin, lean R-T-C – well-trimmed, meat
cut into cubes
2 tablespoons vegetable oil
1/4 c flour
1 onion -- finely chopped
3 clove garlic -- finely chopped
1 pound mushrooms -- thickly sliced
2 can nonfat beef broth
1/4 c brandy
3/4 cup nonfat sour cream
12 ozs egg noodles -- (12 ounces)
1 tablespoon paprika -- optional

Pat meat dry with paper towels. Add flour, sprinkle with salt and pepper
and mix until well coated. Heat oil in heavy large skillet over high heat
until very hot. Add onions and garlic and cook until soft. Working in
batches, add meat in single layer and cook just until brown on outside.

Add beef broth, then Cognac. Add mushrooms, simmer until meat is tender.
Stir in sour cream. Simmer over medium-low heat about 2 minutes. Season
to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender,
about 8 minutes. Drain. Transfer to bowl. Divide noodles among plates.
Top with beef and sauce. Sprinkle generously with paprika.

Source: "Bon Appétit September 1999"

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Per Serving (excluding unknown items): 384 Calories; 12g Fat (28.7%
calories from fat); 35g Protein; 33g Carbohydrate; 2g Dietary Fiber; 93mg
Cholesterol; 203mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Made this on 3/1/2002. Usually I make up my recipe, but
this was the best. Probably it was the brandy that did
it.

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