Saturday, January 8, 2011

beef stroganoff

diary-free beef stroganoff (missing the baby spinach)
adapted from paul deen's recipe, completely de-dairy-fied.

don't use the typical stroganoff noodle, it has eggs. i used campanelle noodle, it has the same wriggly edges as stroganoff.

• 1 1/2 pound steak, cut into thin strips
• house seasoning* (see below)
• all purpose flour
• 2 tbspn olive oil
• 2 tbspn earth balance buttery spread
• 1 medium onion
• 1/2 head garlic
• 8 ounce fresh mushroom
• 1/4 cup sherry (i used any red wine, turned out fine)
• 2 cup beef broth
• 1 cup tofutti sour cream
• baby spinach
• 1 lb cooked campanelle noodle

*house seasoning:
1 cup salt
1/4 cup black pepper
1/8 cup garlic powder (original recipe calls for 1/4 cup but this was too spicy for the girls)
store mixture in an airtight container for future use. 


1. season the steak strips with house seasoning, then dust with flour. heat olive oil and buttery spread in a large skillet and brown steak quickly. remove from skillet.

2. saute garlic and onion in the same pan until onion is cooked. add mushroom, then sprinkle 2 tspn of flour. add the steak back into pan. continue to sautee until flavors are blended.

3. add sherry, mix. add beef broth. cover and simmer for 30 minutes.

4. remove from heat, then add tofutti sour cream and mix. add spinach and cooke noodles and serve.

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