Friday, March 30, 2012

Retro Sunday Dinner: Beef Stroganoff

Last Sunday, Brady and I enjoyed a 1960's style dinner in honor of the return of Mad Men. I had fun researching retro dishes but to be honest, a number of them didn't sound very appealing (Chicken Kiev, chicken filled with clarified butter, no thank you!). I don't recall having traditional Beef Stroganoff but Brady was super excited about it and when I found a "healthier" recipe on Cooking Light I figured that it would be our best option. I thought it turned out pretty well. I overcooked our beef slightly but I thought the mushroom sauce turned out great. This is a hearty dish but it's under 350 calories and only has 11 grams of fat, not bad for a pasta dish with beef and sour cream!

I made a classic wedge salad to go with our Beef Stroganoff and in Mad Men fashion we planned on making martini's. Key word planned. We had a situation with the ice and apparently you can't make a martini without ice. A little sad but it was probably a good thing come Monday morning when I was getting up at 5:30am!

Beef Stoganoff
 ** adapted from Cooking Light

Serves 4
Prep/Cook Time: 25 minutes

1 pound boneless sirloin steak
8 ounces cremini mushrooms, sliced
1/2 cup onion, chopped
1 T. butter
2 T. flour
1 c. fat free, low sodium broth (beef, chicken or vegetable)
1/4 cup dry sherry
1/2 tsp salt
1/8 tsp pepper
3/4 cup light sour cream
8 ounces egg noodles (I used egg pappardelle from Trader Joe's)
3 T. minced parsley

Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan and keep warm. Add mushrooms and onion to pan; sauté 4 minutes. Add mushroom mixture to beef and keep warm.

Heat a large pot filled with water. Cook the egg noodles according to directions. Drain and set aside. 

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly. Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs.

Brady and I as Don and Betty Draper last Halloween.

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