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Beef and Mushroom Stroganoff Recipe

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This recipe for Beef and Mushroom Stroganoff is from The Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 ounces uncooked wide egg noodles
1 tbsp canola oil
1 pound beef, cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 cup thinly sliced leek
1 tbsp chopped fresh thyme
2 tsp minced garlic
1 (6-ounce) package presliced shiitake mushrooms
1 tbsp flour
1/2 tsp hot paprika
1 cup beef stock
1/2 cup tofutti sour cream
2 tbsp chopped fresh parsley
Directions:
Directions:
1. Cook noodles according to package directions; drain.
2. Heat oil in a large skillet over high hear; swirl to coat. Add beef; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.
3. Reduce heat to medium-high. Add leeks, thyme, garlic, and mushrooms; saute 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining salt and pepper, and sour cream. Serve over noodles; sprinkle with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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