BEEF STROGANOFF: EASY AND NATURAL

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Beef Stroganoff: Easy and Natural image

I had just returned from the hospital after surgery and needed to reassure my kids that everything was, thank G-d, alright. We needed comfort food in a big way. We had some beef waiting for me in the fridge, and I wanted something utterly wholesome and natural, but still yummy. Stroganoff sang to me. We don't mix meat and dairy in my house, and I don't like using cans of soup concentrate, so I had to be a little creative. This was the result; a big hit. It is creamy, light, delicious. I am putting it on Zaar so I don't forget to make it in the future. Hope you enjoy it too.

Provided by Sarah Chana

Categories     Stew

Time 53m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs skirt steaks
1/4 cup flour
pepper
2 tablespoons olive oil
1 large onion
1 lb fresh mushrooms, sliced thick
salt
2 cups plain rice milk (or soy milk)
2 tablespoons dried parsley
2 tablespoons tamari or 2 tablespoons soy sauce
2 medium tomatoes, chopped
4 sprigs fresh dill, chopped (or use dried)

Steps:

  • Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside.
  • In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste.
  • Remove onion/mushroom mix and set aside.
  • In batches, brown skirt steak (after shaking off excess flour) until brown on all sides.
  • Return meat and onion/mushroom mix to the skillet.
  • Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes.
  • Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so.
  • Add the tomatoes and dill. Heat through. Adjust seasonings.

Nutrition Facts : Calories 336, Fat 15.6, SaturatedFat 4.6, Cholesterol 66.9, Sodium 366.7, Carbohydrate 14.6, Fiber 1.4, Sugar 2.7, Protein 33.6

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