So I love Beef Stroganoff, always have, but I never eat it, much less make it, because its just too rich in heavy ingredients. When I was looking for recipes involving beef and tomato, I ran across a few Beef Stroganoff recipes with tomato and the tomato sauce is in place of sour cream. I went a step further and cut out the butter as well. The dish came out awesome. Rich, but not rich with heavy ingredients.
I added mushrooms and carrots, but so many vegetables could work- peas, broccoli, zucchini.
1 lb top sirloin steak(seasoned with salt and pepper)
4 tablespoons olive oil
1 cup mushrooms sliced
1/2 cup diced carrots
1 tablespoons flour1 cup tomato basil
1/4 red wine
1/4 beef broth
1/2 lb egg noodles(optional)
Heat 2 tablespoon oil on high in a deep skillet, heat steak about 3 minutes tossing with spatula until meat is only slightly pink. About 3 minutes. Add red wine, lower heat and simmer steak in wine 5 minutes. Remove from heat and place in bowl with juices.
Heat 1 tablespoon oil in same skillet, add mushrooms, saute for 3 minutes, until soften, add carrots, saute 3 more minutes, lower heat and add broth, tomato basil and the entire contents of bowl with meat. Stir and cover pot, keep heated on simmer. Every 15 minutes stir, and keep simmering for two hours.
In meantime, cook noodles according to directions.
pasta is completely optional
The dish taste great over couscous, risotto, faro, polenta or alone