Stroganoff, a dish that originated in Russia, is now universally enjoyed with considerable adaptation.
Heat cast iron or heavy bottom fry pan over medium heat. Sauté beef strips in oil 5 minutes until brown.
Add mushrooms, onion and garlic, reduce heat to medium, sauté 3 minutes. Add paprika, chili flakes, bay leaf and flour. Stir and cook 1 minute. Add beef broth, evaporated milk, tomato paste, sherry and Worcestershire sauce. Bring to a simmer. Cover, cook 15 minutes, stirring part way through the cooking process.
Add pasta, cook on low 30 minutes, stirring occasionally until pasta is cooked. Stir in mustard and sour cream. Salt and pepper to taste. Serve with parsley or dill sprinkled over dish.
Serving Size 1 1/2 cups
Servings 2
- Amount Per Serving
- Calories 757
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 5g25%
- Cholesterol 106mg36%
- Sodium 585mg25%
- Total Carbohydrate 88g30%
- Dietary Fiber 11g44%
- Sugars 19g
- Protein 61g122%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat cast iron or heavy bottom fry pan over medium heat. Sauté beef strips in oil 5 minutes until brown.
Add mushrooms, onion and garlic, reduce heat to medium, sauté 3 minutes. Add paprika, chili flakes, bay leaf and flour. Stir and cook 1 minute. Add beef broth, evaporated milk, tomato paste, sherry and Worcestershire sauce. Bring to a simmer. Cover, cook 15 minutes, stirring part way through the cooking process.
Add pasta, cook on low 30 minutes, stirring occasionally until pasta is cooked. Stir in mustard and sour cream. Salt and pepper to taste. Serve with parsley or dill sprinkled over dish.