- Cook 12-ounce package of extra-wide egg noodles, following directions on package.
- Preheat oven to 425 degrees.
- Slice 4 carrots 1/2" thick along the bias (at a 45-degree angle).
- Toss carrots, 1 teaspoon of basil, 1 teaspoon of oregano, a splash of olive oil, and salt and pepper (to taste) in a bowl.
- Arrange mixture on a baking sheet lined with tinfoil.
- Place in the oven for 20-30 minutes (until carrots are browned at the tips and soft when pierced).
- Remove from the oven and cool.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Trim 3 pounds of sirloin of all fat and slice thin.
- Add the sirloin to the Dutch oven in batches, brown them and remove. Set browned sirloin aside.
- Chop 1/2 large onion.
- Place the onion in the Dutch oven, and cook for about 5 minutes.
- Slice two 10-ounce packages of mushrooms.
- Add the mushrooms to the Dutch oven, and for 8 minutes (or until soft).
- Stir in 2 tablespoons of tomato paste, 1 tablespoon of paprika, and 1 tablespoon of salt. Blend well.
- Add the sirloin and 14 ounces of beef broth to the Dutch oven (stir to combine).
- Simmer for 10-15 minutes or until the meat is very tender and about half of the liquid remains.
- Remove from heat and stir in 2 tablespoons of minced parsley and 1 cup of low-fat sour cream.
- Serve over egg noodles.
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Beef Stroganoff
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