Beef Stroganoff

Name: Beef Stroganoff
Yield: makes 8 to 10 servings
Ingredients: Cooking spray; 1 (12-ounce) bag wide egg noodles; 2 tablespoons unsalted butter; Salt and freshly ground black pepper; 1 pound boneless round steak, cut into 3/4-inch cubes; 1/2 cup all-purpose flour; 1 (10-ounce) container sliced button mushrooms; 1/2 cup chopped onion; 3 garlic cloves, minced; 1 (10 3/4-ounce) can condensed tomato soup; 1 cup sour cream; 2 cups grated Parmesan cheese (8 ounces); 1 tablespoon Worcestershire sauce; 10 drops Tabasco sauce; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

December 9, 2011

From Russia with love! Our stroganoff has all the velvety richness of the original comfort-food favorite, with just a little kick (we can’t help ourselves—we’re from Texas, where Tabasco sauce is practically a food group). Our secret ingredient is tomato soup! We added the soup to brighten up the overall flavor of the dish. But don’t worry, our variation of this classic is still enough to make you want to Cossack-dance your way back for seconds.

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