Tuesday, October 6, 2009

Pepper and herb beef stroganoff for Wednes day Oct 7th

Pepper & Herb Beef Stroganoff


1 tablespoon butter or margarine

1/2 lb boneless beef sirloin steak, cut into thin bite-size strips

1/4 teaspoon garlic salt

1/4 teaspoon coarse ground black pepper

11/2 cups sliced fresh mushrooms (4 oz)

1/4 cup Progresso® beef flavored broth (from 32-oz carton)

1 tablespoon chili sauce

1/4 teaspoon dried thyme leaves

1/4 cup chive-and-onion sour cream

2 tablespoons chopped fresh parsley

Hot cooked noodles, if desired


1. In 8-inch nonstick skillet, melt butter over medium-high heat. Add beef strips; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently, until browned.

2. Add mushrooms; cook 2 minutes, stirring frequently. Stir in broth, chili sauce and thyme. Cook 3 to 5 minutes, stirring occasionally, until flavors are blended.

3. Reduce heat to medium-low; stir in sour cream until well blended. Sprinkle with parsley. Serve over hot cooked noodles.

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