"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Hot off the WP Dashboard, it’s another installment of Tasty Tuesday’s! BF and I were in the mood for some comfort food to warm us up last week so I made up some yummy beef stroganoff. Extra veggies and a little less sour cream puts this dish more on the healthy side. I made whole wheat pasta for the family and some gluten-free for me. Give in to the cozy tastiness!
What you need:
In a large skillet on medium heat, brown the ground beef in olive oil along with the onions and garlic. Start boiling water for your pasta and cook according to package instructions. Add some olive oil and a few shakes of sea salt for flavor to the pasta water.
When the ground beef is almost cooked through, add the beef broth, mushrooms, leeks, red pepper and spices. When vegetables have softened and broth has reduced by 1/3, stir in the sour cream. Dish is ready to serve once the sour cream has heated through. This mixture has the same great taste of regular stroganoff but because of the lowered sour cream amount the sauce may have a less viscous texture. Use more sour cream if you want to thicken it.