Beef with egg noodles may be the classic presentation in Vienna, but on this side of the pond we like our meat and gravy with potatoes - crispy shoestrings, piled high on top. Broccoli and the Blue Danube waltz would make excellent accompaniments.
2 medium potatoes, peeled, cut into 1/8 inch diameter matchsticks
Non stick pan spray
2 tablespoons flour
1 teaspoon dry mustard
1 1/2 cups beef stock, reduced to one cup
1/4 cup fat free sour cream
1 tablespoon light butter
1 cup thinly sliced onion
12 medium mushrooms, quartered
1 tablespoon canola oil
2 cloves minced garlic
1 pound organic beef tenderloin sliced into strips 2 inches long, by 3/4 inch wide, 1/8 inch thick
2 tablespoons chopped parsley
Blot the potatoes dry with paper towels, spread onto a sprayed baking sheet and bake at 400 degrees until crisp. (20 minutes)
Cook the flour, stirring constantly with a wooden spoon, in a heavy skillet for 5 minutes. Add the mustard for 1 minute. Whisk in the stock, then cook, stirring for 2-3 minutes. Off heat, whisk in the sour cream and butter.
In a second skillet, sauté the onion and mushrooms in the oil until the onions are golden. Add the beef, then sear over high heat until just done. Season with salt, pepper. Add the sauce just to warm through (do not boil). Divide the stroganoff onto four plates; top each with a mound of potatoes hot from the oven. Garnish with parsley.
Yield: 4 servings
Calories 330; Protein 31 g; Carbohydrates 32 g; Fat 11 g