Beef and Mushroom Stroganoff

Stroganoff is one of my favorite meals. It's not low carb if you eat with noodles, pasta or rice, but it can be if you don't. I caved tonight though and ate this with rice. I want to get the rice out of the house and I figured today was good as any to eat the remaining rice. Odd way to look at future low carbness, but there you go.

This isn't my favorite. I like paprika in small amounts and this 1 T was just too much. I added a T of tomato paste to cut down on the paprika flavor.  The sour cream helped too. The flavor isn't bad, just not one of my favorite flavors.


Beef and Mushroom Stroganoff
Recipe from Cooking Light Diet website
Serves 4

Photo from the Interwebs.

5 ounces uncooked wide egg noodles
1 T canola oil
1 pound beef tenderloin, trimmed and cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 c thinly sliced leek
1 T chopped fresh thyme
2 tsp minced garlic
1 (6-ounce) mushrooms
1 Tall-purpose flour
1/2 tsp hot paprika
1 c unsalted beef stock
1/2 c light sour cream
2 T chopped fresh parsley

Cook noodles according to package directions; drain.

Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 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 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.

**Make it low carb by not eating noodles. Use Cauliflower rice or nothing.