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Beef Stroganoff With Pearl Onions
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- #47146
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons butter or margarine
1 1/2 pound sirloin steak, cut into 1 1/2" pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
2 cups half and half
1 package (3 ounce size) cream cheese, softened
2 tablespoons tomato paste
2 cups fresh mushrooms, halved
1 cup frozen pearl onions, thawed and drained
1/4 cup chopped fresh parsley
1 teaspoon marjoram leaves
cooked egg noodles
directions
In large skillet, melt butter until sizzling. Add steak, salt and pepper. Cook over medium high heat, stirring occasionally, until browned (5 minutes).
Stir in flour to coat steak; add half and half, cream cheese and tomato paste. Reduce heat to medium. Cook, stirring occasionally, until sauce is thickened, about 7-9 minutes.
Stir in remaining ingredients except noodles. Continue cooking, stirring occasionally, until mushrooms are tender, 3-4 minutes. Serve over the cooked noodles.
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Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 18, 2014
I really had a craving for beef stroganoff but didn't have sour cream. Found this recipe while looking for something else and was thrilled! The only thing I changed was a tweak to the cooking method. I coated the steak with flour first, then browned it. I just like the texture that way. Everything else I followed to a "T". Great recipe and done quickly with minimal effort.