Herbed Buttermilk Stroganoff

Egg noodles are the traditional accompaniment for stroganoff. Thyme and rosemary boost the flavor of the sauce. MORE+ LESS-

By Pillsbury Kitchens

June 2, 2010

Make with

Progresso Broth

Ingredients

3/4

lb. boneless beef round steak, cut into 3 x1/4-inch strips

cup sliced fresh mushrooms

cup sliced onions

1/2

cup water

1/3

cup dry white wine or beef broth

tablespoons tomato juice

teaspoon beef-flavor instant bouillon

1/2

teaspoon salt

1/4

teaspoon dried thyme leaves

1/4

teaspoon dried rosemary leaves

1/8

teaspoon pepper

oz. (6 cups) uncooked wide egg noodles

tablespoons all-purpose flour

3/4

cup buttermilk

tablespoons chopped fresh parsley

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1

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef, mushrooms and onions. Cook until beef is lightly browned; drain if necessary.
2

Stir in water, wine, tomato juice, bouillon, salt, thyme, rosemary and pepper. Reduce heat to low; cover and simmer 45 minutes or until meat is tender, stirring occasionally.
3

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
4

In small bowl, combine flour and 1/4 cup of the buttermilk; beat with wire whisk until smooth. Stir in remaining 1/2 cup buttermilk. Stir into beef mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve mixture over noodles. Sprinkle with parsley.

In the old days, buttermilk was the liquid left over after butter was churned. Today, it's made at the dairy processing plant by adding cultures to fresh milk. Although buttermilk has a thick texture and rich flavor, it boasts the same nonfat nutritional profile as skim milk. In cooking, buttermilk lets you flavor and thicken sauces without adding fat.