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Entrée

Beef Stroganoff

What you Need

Cutting Board and Carving Knife

Saucepan with Lid

2 pounds sirloin steak, sliced thin, then cut into bite sized lengths

1 large onion, diced or wedged

3 cloves garlic, minced

8 oz fresh mushrooms, sliced

1 cup fresh parsley, chopped

½ cup red cooking wine (or wine chosen for meal)

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

8 oz cream cheese (or any mixture of cream cheese, sour cream, plain yogurt and/or heavy cream)

12 oz (1 bag) extra wide egg noodles (or a pasta of your choice)

What to Do

Place steak, garlic and onion in a large skillet on medium heat.

Stir frequently, seasoning generously with salt and pepper, until beef is browned.

Add sliced mushrooms, ¾ of chopped parsley, Worcestershire sauce and wine.

Continue to cook until it reaches a bubbly boil; cover and simmer on low heat ~30 minutes (this is a patient simmer; you may choose to simmer longer).

Heat three quarts of water to boiling, add pasta and boil according to package instructions, drain.

Keeping saucepan on low heat, add cream cheese; cover and simmer until cheese is melted, ~5 minutes.

Add remaining fresh parsley; stir to incorporate cream cheese and parsley; remove from heat.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic