Beef Stroganoff

Beef stroganoff at 1:00

This recipe is a result of our lovely anniversary dinner at the Russian Tea Time in downtown Chicago. While everyone likely has a family-approved recipe for beef stroganoff, this particular version was developed by restaurant owner Klara Muchnik, in her native Uzbekistan. Below the main recipe, which is heavy in fat and calories, is our relatively heart-healthy version.



Ingredients:
1/2 cup butter
3 lbs. onions, sliced
3 lbs mushrooms, sliced
4 lbs. sirloin or tenderloin
1/2 cup good Bordeaux, Cabernet, or Pinot Noir wine
2 cups sour cream
1 cup heavy cream
2 tsp. thyme, chopped
1/2 cup fresh dill, chopped
2 tbsp. dijon mustard

Directions:
Melt half the butter in a large saucepan until foamy. Sauté onions and mushrooms until soft and slightly browned. Remove from pan. Melt the rest of the butter until foamy, and add beef cubes. Brown on all sides. Add onions, mushrooms, and the cream and simmer 30 minutes on low heat. Add remainder of ingredients and simmer on low heat for 45-60 minutes, or until beef is tender. Serve with egg noodles or brown rice.

Makes 12 servings.


Low-fat Beef Stroganoff

Ingredients:
2 tbsp. butter
2 tbsp. olive oil
3 lbs. onions, sliced
3 lbs mushrooms, sliced
4 lbs. sirloin or tenderloin
1/2 cup good Bordeaux, Cabernet, or Pinot Noir wine
1 cup beef broth
1 cup fat-free sour cream
1 cup fat-free half-and-half
2 tsp. thyme, chopped
1/2 cup fresh dill, chopped
2 tbsp. dijon mustard

Directions:
Melt half the butter and olive oil in a large saucepan until foamy. Sauté onions and mushrooms until soft and slightly browned. Remove from pan. Melt the rest of the butter and olive oil until foamy, and add beef cubes. Brown on all sides.

Add onions, mushrooms, wine, and beef broth, and simmer 30 minutes on low heat.  Add remainder of ingredients and simmer on low heat for 45-60 minutes, or until beef is tender. Serve with egg noodles or brown rice.