"Beef Stroganoff is a classic Russian dish that has proved its delicious worth time and time again. The dish consisting of strips of lean beef sautéed and served in a sour-cream sauce with onions and mushrooms. Count Pavel Stroganov, a noted 19th century gourmet as well as a friend of Alexander III and a celebrity in turn-of-the-century St. Petersburg, is often credited with creating Beef Stroganoff or having a chef who did so."
The recipe I used was found on the beefstroganoff.net homepage. There are many variations of this recipe floating around, but the basic concept is the same. I lightened mine up a bit from the original recipe, using less butter and lite sour cream. I also didn't have any nutmeg or tarragon on hand *gasp* so I omitted them. I'd love to make this again with these ingredients included. My modified recipe follows.
1/2 lb top sirloin steak, sliced into very thin pieces 1/2 sweet onion, roughly chopped 4 oz (half a container) mushrooms, roughly chopped 1 1/2 Tbsp butter Salt and Pepper: to taste 2/3 C lite sour cream 1/8 teaspoon nutmeg - optional 1/2 teaspoon dried or fresh tarragon - optional Egg noodles
Melt 1 Tbsp butter in a large skillet over medium heat and adjust the heat to add the thin beef strips cooked till brown. Add salt and pepper to taste while cooking. Remove from heat and set aside in a bowl.
Start a pot of salted water to boil. Add in and cook some egg noodles as directed on the package.
In the same pan, add the remaining 1/2 Tbsp butter. Add the onions and mushrooms and sautee until soft, 5 to 7 minutes.
Lowe the heat to a simmer. Add the meat back into and then add the sour cream. Make sure the sour cream mixes with the meat and vegetables without simmering, as it will cause the sour cream to curdle.
WW Points per Serving (serves 2): 14 Points.. YIPES! I didn't realize it was this high!