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A Cooking Adventure
with Thom |
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Printer Friendly Copy
BEEF STROGANOFF
Thom Hackett
Serves: 4
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Ingredients
½ of a 16-ounce (454 g)
package egg noodles
1¼ pound (568 g) top round beef, cut into small chunks
¼ cup (60 ml) sliced onions
1 tablespoon (15 ml) flour
1 clove garlic, minced
8 fresh mushrooms, sliced
½ cup (125 ml) low-sodium chicken broth
½ cup (125 ml) nonfat sour cream
Salt
Pepper to taste |
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Cooking Method
Bring a pot of water to a boil.
In a skillet over medium heat, cook the
beef and onions.
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As the beef begins to brown, stir in
the flour so that it coats the beef.
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Stir in the garlic, mushrooms, chicken
broth, and sour cream.
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Cook until the sauce is an even
consistency and the mushrooms are soft.
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Add salt and pepper.
Serve over egg noodles. |
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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