Thursday, March 26, 2009

Super Fast and Easy Steak Stroganoff

Steak Stroganoff

Cook your choice of swirly cut short pasta (tastes better than long noodles) in a large pot according to manuf. directions. I used Picollini (mini bowties), because I love it and it's super cute too. While pasta is cooking,

1 lb steak flap meat (sliced thin), defrosted
2 Tbsp olive oil
1 Tbsp soy sauce
Couple dashes of Montreal steak seasoning
1 tsp minced garlic (I use the pre packed in olive oil minced stuff)

Cook meat in oil, soy sauce, seasoning, and garlic in a shallow saucepan for about 5 minutes per side
Once meat is cooked, remove from pan and cut in to 1 inch pieces. Set aside.

1/4 c. butter
1/2 med. onion
1 1/2 tsp minced garlic

Saute butter, onion and garlic for about 5-7 minutes unitl softened. Add

1 1/4 c. finely chopped mushroom ( I give mine a whirl in the food processor )

and cook another 5 minutes. Add

3 Tbsp. cream cheese (reduced fat)
1/3 c. heavy cream or half and half
1/3 c. milk (we use fat free...hellllo Im trying to stay healthy here)
1/2 c. sour cream (lite)

Stir ingrediants until completely combined. Let cook on med/high for 7-10 minutes stirring occasionally. Drain the pasta when al dente. Combine the pasta and meat with the sauce. You can sprinkle parm. cheese on top if you wish. I didn't wish, but you might :) Serve HOT!

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