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Beef Stroganoff

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“I adore this Beef Stroganoff. Most recipes I see use sour cream and/or a can of soup - neither of which I'm a big fan of. For a long time I just didn't make Beef Stroganoff because I craved something a little more rich and decadent. This took the prize. Adapted from a recipe I found in a Montessori School cookbook.”

Ingredients Nutrition


  1. Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
  2. In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
  3. Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
  4. Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
  5. Serve over noodles tossed with snipped parsley.

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