Chef Ken's Beef Stroganoff
2 lbs ribeye beef, cut into 1" strips
2 lbs sliced mushrooms
½ onion, small diced
1 cup red wine
2 cups fat free or reduced fat sour cream
½ Tbsp. mushroom bullion
1 Tbsp. paprika
½ Tbsp. granulated garlic
½ cup flour
Extra virgin olive oil
Put a pan on the stove and let it get hot
As soon as it is hot add the olive oil, just enough to cover the bottom of the pan
Add onions and sauté until soft, then add the sliced beef and brown, then add the sliced mushrooms and sauté with everything till they become soft Add paprika, garlic stir well.
Next add the flour and make sure everything is well combined, cook the flour into the ingredients until it looks pasty.
Combine the wine and the mushroom bullion, mix well, then put this into the beef mixture, make sure you stir the wine mix into the beef until the liquid looks like a smooth paste .
Next add the sour cream mix well and let simmer for about 20 minutes until beef is tender.
Serve over pasta and sprinkle with parmesan cheese.