Wolfgang Puck - Main Course: Beef Stroganoff

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Main Course: Beef Stroganoff

2 pounds beef tenderloin cut into bite sized pieces
1/4 cup flour
Salt and pepper to taste
1/4 cup butter
1 large onion, chopped
2 cups fresh mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 14-oz. can beef broth
1 16-oz. (2 cups) container sour cream
1/4 cup dry red wine (optional) Lightly coat tenderloin pieces with flour and salt and pepper. In a large saucepan, saute beef in butter with onions, mushrooms and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10 - 15 minutes. Stir in sour cream and wine and heat for about 5 minutes. Serve over hot cooked noodles. Beef Stroganoff is real comfort food. The tender beef and gravy has a wonderful flavor that is traditionally served over noodles. Use the wide egg noodles rather than thin pasta-type noodles. If you don't like noodles, then you can serve this dish over rice. The Skinny: Use light sour cream and low fat or fat free beef broth. If you don't want the red wine just leave it out. Fried Apples 1/4 cup butter
8 apples, peeled, cored and sliced
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 Tbsp. lemon juice
1/4 cup sugar Melt butter in saucepan and add remainder of ingredients. Simmer until apples are tender about 20 - 25 minutes. The Skinny: Use your favorite sugar substitute.

This news arrived on: 07/08/2005

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