Suzanne Sommers Beef Stroganoff Recipes

SOMMER'S STROGANOFF - IBS SAFE

Steps:

• Brown the ground turkey with the onion, garlic powder, salt, and pepper until meat is completely done. Drain and set aside in a small bowl.
• Meanwhile, saute the sliced mushrooms in as little margarine as necessary.
• Cook the No Yolks per package directions in a large pot, except cook them until al dente.
• When the mushrooms are done, set them aside wrapped in a double layer of paper towels in a bowl to absorb any extra margarine.
• Drain the No Yolks and rinse with hot water as directed on the package.
• In the large pot used to boil the noodles in, add the browned ground turkey mixture, sauteed mushrooms, drained noodles, the Tofutti Better Than Cream Cheese, and the soup. Mix well and heat on high to a gentle boil, stirring often. Serve immediately.

SUZANNE SOMMERS' BEEF STROGANOFF

Steps:

• Trim the tenderloin, then cut across the width into 1 inch slices.
• Slightly flatten the slices by pressing with the palm of your hand. Set aside.
• Place a skillet over medium high heat, add butter and melt. Saute mushrooms with salt and pepper until golden brown.
• Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes.
• Add the cream and cook until reduced by half.
• season the meat with a little salt and pepper.
• In another larger skillet add the oil, and heat on high until it starts smoking ( Be careful with this step ). Sear the meat briefly, 2 minutes per side for medium rare.

SUSAN'S BEEF STROGANOFF

Steps:

• Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
• Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
• Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.