This recipe reminds me of the days when I thought Beef Stroganoff was a fancy dish. When I first arrived in Sweden, I was intimidated by the foreign-sounding name, but of course pappa taught me that beef Stroganoff uses simple ingredients and is easy to prepare. Serve over fettuccine or white rice.
- ¾ cup fat free sour cream
- 1 tablespoon dijon style mustard
- 1 ½ tablespoons tomato paste
- 2 garlic cloves
- 2 tablespoons capers, rinsed and drained (optional, but strongly suggested)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1 cube beef bouillon
- ½ to 1 cup white wine (or orange juice)
- Salt and freshly ground black pepper
- ¼ cup (1/2 stick) unsalted butter
- 1 medium yellow onion, cut into slivers
- 1 ½ pounds beef tenderloin, cut into strips
- 8 ounces fresh wild mushrooms (or white button) cut in bite-sized pieces
- In a bowl, combine the sour cream, mustard, tomato paste, capers, Worcestershire sauce, paprika, wine, and salt and black pepper to taste. Whisk together well. Set aside.
- In a large skillet over medium high heat, melt the butter.
- Add the onion and crushed garlic and cook, stirring, until the onion is translucent, about 3 minutes. Reduce the heat to medium.
- Add the tenderloin strips and the beef cube and cook, stirring until cooked through, about 5 minutes.
- Add the mushrooms and cook, stirring, for 3 – 4 minutes. Reduce the heat to medium-low.
- Add the sour cream mixture to the pan and toss the ingredients together well.
- Cover and cook until the Stroganoff is hot, about 5 minutes.
Photo by naotakem