Beef Stroganoff

Comfort food isn’t about watching your waist line, it’s about settling in to a coma inducing pile of homey carbs always covered in a sauce or cheese, sometimes both.

This skillet stroganoff is fat kid food at it’s best. The soy sauce marinade punches the beef with some extra umami, while the hint of white wine goes a long way.


- sirloin steak - white mushrooms - dry mustard  - soy sauce - hot water - sugar - vegetable oil  - onions - flour

Poke the steak strips liberally with a fork and toss in a baking dish. Pour the soy sauce on top and flip the steaks to coat. Let it sit.

When ready to cook, place the mushrooms in a large bowl, cover, and microwave 4 to 5 minutes. Drain the liquid and set aside.

Combine the dry mustard, water, and sugar in a small bowl and whisk until a paste forms. Season with salt and pepper.

Heat the oil in a large non-stick skillet over medium heat. Place the steaks in the skillet and brown on all sides, 6 to 9 minutes. Cover and set aside.

Add the mushrooms and onion to the skillet. Season with ½ teas salt and cook 6 to 8 minutes, until veggies begin to brown.

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