2 tbsp Canola oil
1 1/2 cup Sliced onions
1/2 lb Mushrooms, sliced
1/2 lb Beef top round, trimmed of
-all visible fat and cut
-into 1/4-inch cubes or
-strips
1 tbsp Flour
3/4 tsp Salt
1/4 tsp Black pepper
1 Bay leaf
1 cup Water
3/4 lb Chopped Roma tomatoes
1/2 tsp Worcestershire sauce
1/2 cup Fat-free sour cream
3 cup Cooked wide egg noodles
A Recipe for
Light Beef Stroganoff
Food Tip |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
This Recipe for Light Beef Stroganoff is one of thousands in the Recipes-to-go Beef Cookbook.
He was a very valiant man who first adventured on eating oysters. |
| James I |
If you enjoy this Light Beef Stroganoff Recipe - you should enjoy the recipe collections you can find on the websites below:
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
This is a recipe for Light Beef Stroganoff from the recipe cookbook of Recipes-to-go (Beef)
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Heat the oil over low heat in a large nonstick skillet. Cook the
onions slowly for 10 minutes until they brown, stirring occasionally.
Add the mushrooms and cook for 8 minutes longer, covered.
Remove the onions and mushrooms from the skillet, draining as much
oil as possible back into the pan. Add the meat and brown slowly on
all sides, about 6 minutes. Sprinkle the flour, salt and pepper over
the meat, cooking about 1 minute longer to toast the flour.
Add the water and bay leaf and use a wooden spoon to scrape the
brown bits of meat and onion off the bottom of the pan. The water
will turn dark, about the colour of beef broth. Bring the mixture to
a boil and stir until the liquid thickens slightly.
Add the tomatoes and Worcestershire sauce. Reduce heat to a simmer,
cover and cook for 30 minutes. While meat is cooking, boil the
noodles according to package directions. When ready to serve, turn
off heat under the meat and stir the fat-free sour cream into the
sauce. Do not return to heat. Serve each portion of meat and sauce
over 1/2c noodles.
Per serving: 305 cal; 17.8g pro, 28g carb, 13g fat(39%), 50mg chol,
325mg sodium
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford
Serves: 6
Light Beef Stroganoff Recipe brought to you by Recipes To-Go