My take on the classic 1950's dish, with a lighter spin to flatter your waistline. It has over 50% less fat, cholesterol and salt, but still delivers terrific taste. The height of Stroganoff satisfaction! This recipe is a website exclusive, so is not included in my new cookbook, The Infinite Feast!
Brian's Healthier Stroganoff
Makes 2 servings
8 ounces egg noodles
1 tablespoon olive oil
1 medium onion, diced
1 teaspoon garlic; peeled and chopped
1 teaspoon chili powder
1/2 pound top round steak; cubed bite-sized
8 ounces sliced mushrooms
2 tablespoons vinegar; either white or red wine
1 tablespoon lemon juice 6 ounces organic or vegan-type cream of mushroom soup
1 teaspoon ground pepper
4 ounces sour cream; reduced fat
2 scallions; sliced thin, white and green parts
Begin cooking noodles per package instructions, finish al dente.
To a large saucepan over medium high heat add olive oil and saute onions and garlic till translucent. Add chili powder and stir.
In same pan, cook the steak and sliced mushrooms till steak is no longer pink and mushrooms have browned a bit. Add the vinegar and lemon juice, stir.
Add mushroom soup of choice, then stir over reduced heat for another 5 minutes. Stir in pepper, then sour cream.
Serve immediately over noodles with sliced scallions to top. Great with green peas as a side.
From 1960.
(Not as healthy 🤣 )
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