Valentine’s Day Dinner: Beef Stroganoff

In honor of love and the Olympics in Russia this winter, 
here is a Beef Stroganoff dinner for your Valentines. 
This recipe is a variation of the classic dish popular in  
19th century Russia. It can be ready in less than an hour from start to finish; for a special treat make heart-shaped bread sticks and a strawberry and greens salad with candied pecans.

Beef Stroganoff 


3 beef bouillon cubes 
2 ½ C. hot water
     Set aside. Cut into ¾” x 3″ slices
2 lbs. beef tenderloin or sirloin steak

3 TBSP. butter

     in a large skillet, sauté

1 lb. sliced mushrooms

     Remove and set aside. In same skillet, brown beef. Reserve

2/3 C. beef broth

     stir into skillet remaining broth and

1/3 C. dried onions

¼ C. catsup

1 ½ tsp. garlic salt

     Cover and simmer for 15 minutes. 
     Blend together reserved broth with

1/3 C. flour

     Add to meat. Heat to boiling stirring constantly. Boil and stir
      one minute.

     Reduce heat and add

2 C. low fat sour cream

     Heat through. 

Cook 12 – 16 oz. egg noodles noodles as directed on package. Serve with Stroganoff sauce. Makes  6 – 8 servings

Strawberry and Green Salad With Candied Pecans

 Toss together

1 5-7 oz. bag baby salad greens and spinach

2 C strawberries, sliced
1/3 C candied pecans
Dress with 1/3 – 1/2 C Strawberry Vinaigrette
Strawberry Vinaigrette
Mix  together
1/4 C vegetable oil
1/2 C strawberry vinegar
1/4 C honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
Candied Pecans
In a nonstick pan, cook and stir until melted and golden
1 C sugar
2 C pecans 
Add 1 1/2 tsp. vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

Break into chunks and cool on parchment or non-stick surface

Happy Valentine’s Day!