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Beef Stroganoff


This is my family's version of beef stroganoff. I have found others that are quite different but I have become accustomed to this version. We serve it over rice or noodles.

    Noodles
    3 eggs, beaten
    dash of water
    dash of olive oil (or other cooking oil)
    pinch of salt
    pinch of pepper
    flour
Beat the eggs with a fork and add water, oil, salt and pepper. Begin to add flour, stir and continue to add flour until the dough is of a consistency that it can be handled without stickiness. If you have a noodle maker run it through as directed by the instructions. If you don't have a noodle machine, roll the dough out on a lightly floured counter top as you would roll out pie dough. Roll to a thickness you desire, thin for thin noodle or thick for thicker noodles. Then roll the dough jelly roll fashion. Cut the noodles to the width that you would like and spread them out to dry slightly.
    Stroganoff
    1 to 1 1/2 pound of round steak trimmed of fat and cut into cubes or strips about 2 inches long and 1/2 inch wide
    1 cup of margarine (can be low fat)
    2 large onions, finely chopped
    1 can tomato soup
    1 cup dairy sour cream (can be fat free)
    1 6oz can tomato paste
    1 teaspoon salt
    1/8 teaspoon pepper

Brown the meat using the margarine, then add the onion. Add the soup, tomato paste and seasonings to the meat mixture. Cover and simmer 1 hour. Just before serving stir in the sour cream. Serve over rice or noodles..


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