In honor of love and the Olympics in Russia this winter,
here is a Beef Stroganoff dinner for your Valentines.
This recipe is a variation of the classic dish popular in
19th century Russia. It can be ready in less than an hour from start to finish; for a special treat make heart-shaped bread sticks and a strawberry and greens salad with candied pecans.
Beef Stroganoff
Dissolve
3 beef bouillon cubes
in
2 ½ C. hot water
Set aside. Cut into ¾” x 3″ slices
2 lbs. beef tenderloin or sirloin steak
Melt
3 TBSP. butter
in a large skillet, sauté
1 lb. sliced mushrooms
Remove and set aside. In same skillet, brown beef. Reserve
2/3 C. beef broth
stir into skillet remaining broth and
1/3 C. dried onions
¼ C. catsup
1 ½ tsp. garlic salt
Cover and simmer for 15 minutes.
Blend together reserved broth with
1/3 C. flour
Add to meat. Heat to boiling stirring constantly. Boil and stir
one minute.
Reduce heat and add
2 C. low fat sour cream
Heat through.
Cook 12 – 16 oz. egg noodles noodles as directed on package. Serve with Stroganoff sauce. Makes 6 – 8 servings
Strawberry and Green Salad With Candied Pecans
Toss together
1 5-7 oz. bag baby salad greens and spinach
2 C strawberries, sliced
1/3 C candied pecans
Dress with 1/3 – 1/2 C Strawberry Vinaigrette
Strawberry Vinaigrette
Mix together
1/4 C vegetable oil
1/2 C strawberry vinegar
1/4 C honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
Candied Pecans
In a nonstick pan, cook and stir until melted and golden
1 C sugar
2 C pecans
Add 1 1/2 tsp. vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Break into chunks and cool on parchment or non-stick surface
