Beef Stroganoff (low sodium)

1.5-2 lb cubed steak, sliced into ~1 cm strips*
2 Tbsp garlic powder
1 Tbsp onion powder
6 Tbsp butter
1 1/2 c diced fresh mushrooms (plain white is fine)
2/3 c flour
2 tsp no-sodium dried beef bullion
1 1/2 c milk or half & half
1/2 c water or low-/no-sodium stock
½ c no-salt-added ketchup
1 Tbsp low-sodium Worcestershire sauce
12-16 oz sour cream (a brand with <20mg NA/serving, like Tillamook)
potassium-based no-sodium salt replacement & pepper to taste

*The best way to slice the cubed steak is to place it in the freezer 2-3 hours ahead of time to par-freeze the meat. This will make it stiff and easy to slice evenly, without being rock hard.

Brown cubed steak strips in an electric skillet or in a large, deep skillet on the stove over med-high heat. Evenly sprinkle on the garlic, onion, no-salt, & pepper while it cooks, stirring often. Do not overcrowd the pan: cook in batches if you need to (otherwise, the meat will not sear fast enough, but instead will just stew and become tough).  Remove beef to a separate bowl.

In the same pan with all those yummy beef bits, add butter and turn heat to med-low.  Add mushrooms and saute for 2-3 minutes.  Add flour and whisk to a thick paste.  When all the flour has been incorporated, add all the milk/half&half and water/stock at the same time.  Whisk vigorously to combine and smooth out lumps.  When evenly blended, turn heat to low and stir in ketchup, Worcestershire sauce, and sour cream (less sour cream leaves richer flavor, while more makes the sauce lighter and more tangy – you choose). Sauce can be served as soon as ingredients are heated through, but allowing it to simmer on low for 20-30 minutes, stirring occasionally, will give best results.

If sauce is too thin, allow to simmer uncovered.  If too thick, add a little more of any of the liquid ingredients and cover while simmering.

Serve over hot buttered pasta.

Yields: 8-12 servings

Time to make: ~45 min

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Published in: on May 13, 2016 at 12:51 am  Leave a Comment  
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