Sultry Beef Stroganoff with a Twist
14 May
This twist on a classic recipe is divine. I took mom’s everyday meat and pasta dish and added a little goat cheese and fresh parsley to make a sultry beef stroganoff.
Ingredients
- 1lb cubed beef (tenderloin is best, but any cut will do)
- 15oz package No Yolk Egg Noodles
- 2 – 8oz cans cream of mushroom
- 80z lite sour cream
- 2oz goat cheese
- salt and pepper
- 1 garlic clove
- 1T olive oil
- 1/8 cup fresh chopped parsley
Cook pasta in salted boiling water until al dente (approximately 10 min).
Heat the skillet to medium, add olive oil and chopped garlic. Season beef tips with salt and pepper. Add to skillet and cook to preferred wellness (5 minutes for medium). When beef has reached preferred wellness, add cream of mushroom soup, sour cream, goat cheese and parsley. Add pinch of salt and pepper. Lower heat and simmer for 10 minutes.
Add pasta to beef mixture and stir until coated. Sprinkle with chopped parsley and serve. Serves 5.
10 min is way to long to cook egg noodles and you shouldn’t add the parsley until the end. even though you are just simmering it has a chance to become bitter. and you should taste before you go ahead and add s&p at the end
Thanks for checking out my blog, Kenneth! I would agree with you, except I used yolk free egg noodles, which seem to take a little longer to cook.
Great post! Just wanted to let you know you have a new subscriber- me!
I’v never used yolk free, mostly i was just messing with you. You have a nice set up, if you have any ? or just want to shoot the shit about food im always game.
You come eat at my restaurant and can’t say hi?
I haven’t been lately. Hey you guys are catering Party Like a Rock Star huh?
I .. should have not clicked on your blog link … im so hungry now..