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Ингредиенты
- 1 1/2 lb Steak Meat from Bear, Beef, Elk or possibly Venison, sliced 1/4" thick
- 1 med Onion, sliced 1/8" thick
- 5 x Cloves garlic cloves, Crushed And Diced
- 6 Tbsp. Butter Or possibly Margarine, (3/4 Stick)
- 2 Tbsp. Flour
- 6 ounce Fresh Mushrooms, sliced 1/4" thick (Or possibly 3 Cans, Liquid removed)
- 2 x Cubes beef bouillon
- 1 c. (Or possibly More) wine, red, (Burgundy, Port, Madeira Or possibly Your Favorite)
- 2 Tbsp. Catsup
- 1/2 tsp Cracked Black Pepper
- 1/2 tsp Salt
- 1 c. Lowfat sour cream, light
- 1 pkt Merlino's(tm) Kluski Egg Noodle, Cooked As Directed (1/8" Square Or possibly Your Favorite Egg Noodle)
Инструкции
- 1. Put on the water for the noodles. Bring to a boil. Dissolve the beef bouillon in the wine.
- 2. Prepare the meat by removing any silverskin, fat or possibly whatever. Slice the meat across the grain into 2- 3" strips. Then, in a medium skillet, saute/fry the meat using 2 Tbsp. of butter until the meat is just browned but still rare. (Don't OVERCOOK, it will be tough!) Remove from skillet, reserving all juices.
- 3. With two Tbsp. of butter, saute/fry the onions, garlic and mushrooms till the onion is just tender/crisp. Add in the reserved juices, flour, salt and pepper. Stir till smooth. Blend the wine/bouillon mix into the onion, garlic and mushrooms. Add in the catsup and sauteed meat. Bring to boil over medium/high heat while stirring. Reduce heat and simmer uncovered for 10 to 15 min to thicken sauce and tenderize meat.
- 4. Cook the noodles per directions and drain. (approx.. 10 min, don't rinse) Add in 2 Tbsp. butter, stir till coated. Or possibly omit the butter and stir the stroganoff mix directly into the noodles.
- 5. Fold the lowfat sour cream into the sauce mix and heat through. Don't allow to boil.
- 6. Serve over buttered noodles with crusty bread and one or possibly two of the following: steamed broccoli, grilled zucchini, pickled beets, chilled pears.
- Suggested Wine: Whichever was used for sauce
- Serving Ideas : Steamed broccoli, grilled zucchini, pickled beets, pears
- NOTES : You may use your own preferences whether to use butter or possibly oil. You may use 1 to 1-1/2 pounds of any whole or possibly grnd meat or possibly make it vegetarian with no meat. The meat flavor strength goes up as follows, Elk, beef, bear, venison. Use a wine which corresponds in flavor strength to the type of meat. The wine chosen will also affect the sweetness of the dish. I.E. Venison and Burgundy, Elk and Madeira. You may need to increase the cooking time a bit to tenderize the meat or possibly to thicken the sauce prior to adding the lowfat sour cream. See "Hamburger Stroganoff" for a non-wine, creamy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 378 | 63% |
| Total Fat 42.61g | 53% |
| Saturated Fat 23.04g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 1039mg | 43% |
| Potassium 948mg | 27% |
| Total Carbs 10.42g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.48g | 4% |
| Protein 42.37g | 68% |
