Saturday, August 23, 2008

Herbed Buttermilk Stroganoff

1.25 - 1.5 lb. lean beef, cut into thin strips (I use sirloin or top round)
olive oil
1 onion, quartered & cut into thin slices

1 & 1/2 c. organic beef broth (or water & good soup base), warmed
1 tsp. thyme
fresh ground pepper
1 - 8 oz. can tomato sauce

1 c. 1% milk
1 TBS white vinegar
3 TBS flour

Heat oil in large skillet over medium. Add beef & brown. When no longer pink, add onions & cook 4 minutes more, stirring often.

Combine broth, thyme, pepper & tomato sauce. Pour over beef; stir well to combine; bring to simmer. Cover & simmer for at least 1.5 hours.

In measuring cup, combine milk & vinegar & let sit for 5 minutes. Whisk in flour, making sure to smush out all lumps.

Bring beef mixture just to boil & pour in milk mixture, stir well. Heat sauce through until thick & bubbly, stirring constantly. Reduce heat & simmer for 5 additional minutes.

Serve over hot egg noodles.*

*Cook 2/3 package wide egg noodles according to package directions.

2 comments:

Maven said...

Okay, these just keep getting better and better!! I love stroganoff but never make it because sour cream doesn't agree with the PB. I will definitely be making this one too!

Jinx said...

When I was first married, my husband wanted Stroganoff, but said, "Oh, I hate sour cream!" It took a few years, but once I found this recipe, I can't make enough! It is my daughter's absolute favorite!