Beef Stroganoff Lite
Serves 2


     1. Place the potatoes in a sauce pan with enough water to cover
         them. Bring to a boil and simmer for 15 minutes. Drain and set
     2. Cut the beef into ¼ inch bite size slices. Dredge the beef in the
          flour. Heat the oil in a nonstick sauté pan. When the oil is hot,
          add the beef  and brown on all sides.

     3. Remove the beef with a slotted spoon. Set aside. Add the garlic,
         onions and mushrooms. Sauté until softened. Add the wine and
         simmer until reduced in ½. Add the broth, potato, bay leaf, parsley,
         salt and pepper. Bring the broth to a boil. Cover and simmer for 
         30 minutes.

     4. Add the sour cream and stir to blend. If the stroganoff becomes
         too thick, add a little water or broth.



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