Beef strognoff

                                        

           

Ingredients

Egg Noodles -

 (light & Fluffy Egg Noodles)

4 TBS butter, dash blk pepper,  3 TBS Parsley and 1/4 cup grated cheese 

BEEF STROGANOFF

Prime Rib approx  1/2 Steak for each person. 

 cut into approx size 3"x3"

Onion 1 small diced 

Butter 3 TBS  

Grated Cheese 2 TBS

Portobella mushrooms 2 jumbo cut into pieces 

Marsala Wine 3 Tbs 

1 pint Heavy cream 

1/2 cup Beef broth 

1 tablespoon Dijon mustard

1/2 cup sour cream

2 TBS Worcestershire sauce

 

PREPARATION:                                                                                                                                                   

Start boiling water in pot for the Noodles.

Cook noodles al dente.  (Noodles cook fast)

Strain 

Place back in pot. 

Add 4 Tbs Butter, Dash of blk pepper, Tbs fresh Parsley, 1/4 cup Grated Cheese 

In frying pan add 1 TBS Olive Oil and 2 TBS butter on med. high heat. 

On 1 side of frying pan Add:

 Diced onion. 

On the other side of frying pan Add: 

 Steak and Sear both sides. Note: You are not cooking steak until done. 

Just sear both sides. 

When you are searing 2nd side of steak 

Add in Mushrooms 

Sautee until onions are yellow and mushrooms are slightly cooked

Add in 2 TBS Butter & 4 TBS Marsala Wine 

 

Place all meat/mushroom mix in a dish and leave on side. 

In the same frying pan

Add:

1pint Heavy cream 

1/2 cup Beef broth 

1 Tablespoon Dijon mustard

1/2 cup sour cream

2 TBS Worcestershire sauce

cook until it boils 

Add 3 TBS grated cheese

stir 

Place meat/mushroom mix back in frying pan, stir and simmer for 2 minutes. 

Place noodles in serving bowl and add meat/mushroom mix on top. 

Stuffed Beef Steak Strogonoff

Stuffed Beef Steak Strogonoff  -  Bariatric Friendly. 

For Large meals place in baking Pan

                                                     

2-3 Servings  

 or for Large meals usually 2 slices of ham and cheese for each steak.

Meat Ingredients
Beef Round Top Steak Boneless -  2 Giant Size
or Vension Steak  or ( 1/2 steak  per person)
4 Slices of Virginia Ham  (2 slices ham to cover meat)
4 Slices of  Munster Cheese  (2 Slices cheese to cover meat)
Pepperoni chopped  Hormel (2 - 3 pieces per steak )
ToothPicks 2 per each

 Cream  Sauce Ingredients

To prepare for larger meals. 

I used 1 can of beef broth to 1/2 - 3/4 container of small Heavy cream shown. 

You want the cream sauce to stay a light color beige so don't use too much cream. 

1ST PREPARE THE MEAT.                

Prepare Meat

Place toothpicks on open side of steak to hold closed.

Prepare all your steak before you start sauteing

Lightly Oil Pan and Sear both sides of Steak
adding Salt, Pepper and Garlic powder to top.

Place meat in baking pan to cool off a little, so you can slice them. Prepare the Stronganoff Cream Sauce first.
You will be using the run off juices from the steak in the pan by adding it to the Stroganoff Cream sauce once it is prepared. 

Prep the Strogonoff Cream Sauce 

From the same pan you seared the meat in(using the juices that are in there)

• Add 2 TBS butter and sliced Garlic. cook until lightly golden.  (can add more olive oil if needed)
• Add Sliced Mushroom. Saute for 1 minute.  Add another TBS butter . Season with garlic powder and blk pepper.
• Add 1/4 cup Marsala wine, Saute for another minute. keep stirring. 
• 1/4 Cup Heavy Cream and 1/4 cup Beef Broth. Mix and cook for 30 seconds
• Add in grated Cheese, stirring constantly for about 30 seconds.
• Shut off and remove from hot surface.       

Last step in Meal.
Take the Seared Rolled Steak and place on cutting board.
(NOTE: STEAK WILL STILL BE RAW.) 
Slice Steak and place back in pan or frying pan. Whichever, can fit all the meat and Stroganoff Cream Sauce.



Place the Strogonoff Cream Sauce on top.
Cook for 3-5 minutes on stove top in frying pan or
For larger meals in baking pan.
on 400 covered for 5 -10 minutes. Then uncover for 2-3 minutes on broil to get crispy.

        

Can be served with Egg Noodles.

  I made this recipe with Vension meat.
From the happy grin on my husbands face, I can say
he likes it.

this meat was very tender and not gamie at all.
You can also rinse the venison in cold water and then soak
it in a bowl with milk for a day. then rinse off and use.
Milk takes the gamie flavor out.