Beef Stroganoff
  • 1 lb of eye of round beef, cut into 1/2" cubes
  • 2 medium onions (or 1 lb frozen onions)
  • 1 (4 oz) can of sliced mushroom stem and pieces, not drained (I used fresh mushrooms and added water)
  • 2 tsp minced garlic
  • 3 cups beef broth
  • 4 cups medium-sze egg noodles
  • 1 cup fat-free sour cream
  • salt and pepper, optional
  1. Over medium heat, cook meat (tofu), onions, mushrooms and garlic, stirring occasionally.
  2. Once meat (tofu) is fully cooked (warmed), add beef (veggie) broth, egg noodles and sour cream. turn heat to high.
  3. Once boiling, turn heat to low. DO NOT COVER. Cook on low 5-7 minutes or until noodles are done. Stir occassionally.
  4. Remove from heat. Let sit 4-5 minutes. Broth will thicken as it sits.
You can subsitute a lb. of chicken instead of beef. Serve this with steamed broccoli, sourdough bread/rolls and spiced apples. ALSO...the directions show how to make it with tofu instead of beef.