Beef Stroganoff (GI)

By NancyK9

serve with pasta or potatoes

Ingredients

• 1 lb top round steak cut in strips or veggie beef strips for vegetarian version
• 1/2 tsp each salt and freshly ground pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 c chopped shallots
• 8 oz mushrooms, sliced
• 1 c beef broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce (sub. HP Sauce for Krista's allergies)
• 1 tsp dried mustard
• 3/4 c sour cream

Preparation

Step 1

1. Sprinkle steak strips with salt and pepper. In large non-stick fry pan, heat oil over high heat. Add meat in single layers (in batches if necessary) Cook until just brown on outside, about 1 min. per side. Remove to plate and set aside.

2 In same fry pan, melt butter over med-high heat. Add shallots and cook until starting to soften (2 min.) Add mushrooms and cook until tender and all liquid is evaporated (8 - 10 min.)

3. In small bowl, whisk together beef broth and tomato paste, Worcestershire (HP) sauce,and mustard. Return steak tom pan and pour broth mixture over. Simmer until liquid reduces and thickens slighly, about 12 min. Add sour cream and cook on low heat until heated through.