Beef Stroganoff

Beef Stroganoff with Spicy Dic Ann’s Sauce

By: Brian Viger

Servings: about 3

Ingredients:

Striploin or your favourite cut of beef, cut into thin strips (about 350 g)

1 cup sliced mushrooms (227 g)

1/3 cup thinly sliced carrots

1/2 cup sliced onions or shallots

2 tsp Worcestershire sauce

1 tbsp parsley

¾ to 1 cup of spicy Dic Ann’s sauce (for a spicier, more Dic Ann’s taste, use 1 cup and less sour cream)

1/2 or 3/4 cup sour cream (14% M.F.)

Instructions:

Cook the beef with a little olive oil until browned. Place the beef on a plate and cover it to keep it warm.

Add the carrots to the same skillet (add olive oil if necessary) and sauté for 5 to 10 minutes, then add the onions and mushrooms. Cook until the onions are tender (the carrots will stay crisp).

Add the beef, the Dic Ann’s sauce and the Worcestershire sauce to the same skillet (mix well) and bring to a boil, reduce the heat and simmer for 10 to 15 minutes.

Add the sour cream and parsley to the pan, and simmer for 10 more minutes, stirring constantly (simmer until you reach the desired consistency). Do not bring the sauce to a boil or overheat it, as this could cause the sour cream to curdle.

Serve over pasta, rice or roasted potatoes.

Recipe notes: Take your favourite Stroganoff recipe and replace the beef broth with Dic Ann’s sauce.