Beef Stroganoff
Portion Size: ½ cup stroganoff and ½ cup noodles
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds lean fillet of beef | Trim all visible fat, |
| 1 tablespoon olive oil | |
| 1 tablespoon grated onion | Washed, peeled and grated |
| 1 pound sliced mushrooms | Washed, trimmed and sliced |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/2 teaspoon basil | |
| 1 cup light sour cream | |
| 4 Cups cooked noodles or rice | May use whole grain |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cut beef into 1/2 inch slices across the grain. | |
| 2 | Pound them until thin. Cut into strips about 1 inch wide. | |
| 3 | Heat oil in a pan. Sauté onion in oil. | |
| 4 | Add beef and sauté quickly about 5 minutes, until browned. Remove and keep warm. | |
| 5 | Add mushrooms to the pan and sauté. | |
| 6 | Drain and add the beef, salt, pepper, and basil. Heat through. Stir in sour cream. | Cook until internal temperature reaches 165 degrees F for 15 seconds |
| 7 | Serve over noodles or rice. |
Posted in Beef Dinner Recipes
