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Beef Stroganoff Recipe


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     Beef Stroganoff

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   6
Preptime   35 min.

6 oz. white mushrooms, sliced
1 small, sweet onion, finely chopped
3T salted butter
2 lbs. beef top sirloin, trimmed of fat/gristle and cut to 1 inch pieces
1T minced garlic
2T tapioca flour
1/8 c red wine
1 c beef broth
1 c cream of mushroom soup
1 - 2 tsp. salt (depending on salt in broth and soup)
1 tsp. ground black pepper
2 tsp. paprika
1/4 c low-fat sour cream or Greek yogurt
12 oz. package egg noodles or 2 c rice, cooked to package directions
fresh chopped parsley (optional for garnish)

In medium dutch oven, heat butter over medium heat and saute onions, garlic and mushrooms until softened, about 5 min.
Add cubed beef and cook until no longer pink, about 5 min.. Add in tapioca flour and cook 2 min.
Add wine, beef broth and cream of mushroom soup. Season with salt, pepper and paprika. Simmer for 15 min. Turn off heat and stir in sour cream/yogurt. Allow sauce to sit so flavors can meld for 5 minutes before serving.
Serve over cooked egg noodles or rice and garnish with chopped parsley.

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