Friday, January 18, 2013

Beef Stroganoff

I was supposed to cook this dish last week, but since I wanted to skip creamy dishes that time, I opted to cook it last Thursday because my husband wanted something soupy.

This isn't the typical beef stroganoff you would taste somewhere. I used substitute spices and skipped the sour cream. Mind you, you can even eat this version without rice.

What you need

* 1 can of condensed cream of mushroom
* 3 1/2 cup of water
* 1/4 kilo of beef sirloin, cut into thin strips
* 1/2 teaspoon of spanish paprika
* fresh parsley
* dash of seasoned salt
* 1 onion, chopped finely
* 2 tablespoons of cooking oil

What you need to do

* On a pot, pour 2 cups of water. Let it boil. Put the beef strips. Let it cook until tender, or when the water starts to evaporate. Set aside

* On the same pan, heat the oil, sauté the onions. Add the beef strips. Lower the fire and continue frying fir 2 minutes.

* Add the cream of mushroom and pour the water. Continue stirring until the soup gets creamy. You may add more water when needed. Add the seasoned salt and paprika then put the parsley. Let it simmer for another 1 minute.

* Serve with love and happy eating!

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