The ketchup and paprika in this recipe introduce a little bite and color into the typical creamy beef stroganoff. This is a good dinner option to help warm you up on chilly winter evenings. Serve over brown rice, noodles, wild rice, or quinoa.
(Egg Free, Nut Free)
Beef Stroganoff
(Egg Free, Nut Free) The ketchup and paprika in this recipe introduce a little bite and color into the typical creamy beef stroganoff. This is a good dinner option to help warm you up on chilly winter evenings. Serve over brown rice, noodles, wild rice, or quinoa.
- 2 lb <a href="https://www.alderspring.com/store/product1316.html" rel="false">Alderspring organic grass fed beef Top Round London Broil steak</a> (cut into pieces and pounded with a mallet)
- 1 large onion (sliced)
- 2 tablespoons olive oil
- 2 tablespoons flour
- 3 tablespoons ketchup
- 1 teaspoon paprika
- 1 tablespoon coarse pepper
- 3 tablespoons soy sauce
- ½ cup sour cream
- 1 lb mushrooms (thinly sliced)
- Cut beef into serving sized pieces and pound with a meat mallet.
- Cook onion in olive oil in a Dutch oven or heavy skillet until transparent.
- Remove from pan.
- Dredge meat in flour and brown in same pan.
- Return onions to pan.
- Add mushrooms, ketchup, paprika, pepper and 1 cup of water.
- Turn on low, cover and simmer for 1 hour.
- Add sour cream and soy sauce.
- If too thick, add up to ½ cup milk.
- Simmer until sauce thickens.
- Serve over cooked brown rice, noodles, wild rice, or quinoa.
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I am not one to comment on many things. This is the most AMAZING dish I have ever made!
If you don’t like spicy cut the paprika in half.
Thanks!