Beef Stroganoff

Do not underestimate this recipe. I realize putting ketchup in a recipe sounds terrifying, but the reaction at the dinner table was "What kind of wine did you use in this? It's wonderful."

Beef Stroganoff

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 6

Ingredients:

2 lbs beef tenderloin, cut into strips

4 tbsp butter

6 oz sliced mushrooms

1 pint beef stock

1 onion, minced

1/4 cup tomato ketchup

1/3 cup flour

2 cups low-fat sour cream

10 oz noodles (egg noodles are best)

2 tbsp butter

Substitutions:

beef tenderloin - chuck, cut into strips and simmered in stock for 4 hours (kim the foam that rises), reuse the stock in the recipe (much cheaper option)

Cooking:

Melt 4 tbsp butter in a saucepan and sautee mushrooms and garlic for about 5 minutes. Set aside.

In the same butter, brown the tenderloin. Reserve 2/3 cup stock, and pour the rest in the stock in with the meat, adding the onion and ketchup. Cover and simmer 15 minutes.

Thicken with Flour:

In a small bowl, add the cold reserved stock into the flour slowly, thoroughly mixing with a fork until it has been absorbed. Once all the lumps have been beaten out, add some of the warm stock, just a spoonful at a time, mixing again until smooth, until it is thinned out substantially, and add it to the beef mixture.

This is actually trickier than making a roux, but also much better for you. However, if you mess up and don't bring it up to temperature slowly enough, you will end up with dumplings in your beef stroganoff.

Bring to a boil:

Add the mushrooms, and increase to a boil, and keep it there one minute.Stir in sour cream, bring uo tp heat, and then remove from heat.

Cook your noodles:

Cook the noodles according to their directions. Toss with 2 tbsp butter, and then mix with beef mixture. Serve.