Mmmmm. Beef Stroganoff is gooood.

Here's a recipe...

• Beef Stroganoff
  
  
• Preheat oven to 450 F
  
• Prepare egg noodles according to instructions
  
• Slice beef for stew into bite size chunks
  
• In a bowl, combine:
  
  
• 2 T. walnut oil
  
• 2 T mustard
  
• 5 shakes of Worcestershire Sauce
  
• 5 shakes of Tabasco
  
• 1 t. flour
  
  
• Add the cubes of beef and stir until covered with the mixture. Place the beef cubes in the bottom of a large caste iron skillet or saute.
  
• Place beef cubes uncovered in the oven for 12 to 15 minutes. Test for doneness: should be browned outside and red and rare inside.
  
• In a bowl, combine Fat Free Sour Cream with Frozen Peas
  
• Slice mushrooms thin
  
• Chop shallots fine
  
  
• When beef cubes are finished cooking, remove the cubes from the pan but leave the drippings in.
  
• Add butter to the pan
  
• On top of the stove, over medium heat, saute shallots in the butter until they give up their moisture and brown slightly.
  
• Add mushrooms and saute until they give up their moisture. Add water to speed the process and keep mushrooms and shallots from sticking to the bottom of the pan as necessary, but not so much water that contents of pan become soupy.
  
• When mushrooms and shallots are ready, add Fat Free Sour Cream and frozen pea mixture to the pan. Stir constantly so that the mixture is evenly combined, continue stirring until the sauce thickens slightly.
  
• Adjust flavor to taste at this point, stirring constantly
  
• Add the egg noodles to the pan. Stir so the mixture covers them thoroughly
  
• Add cubes of beef to pan. Stir so mixture covers them thoroughly
  

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And there you have it. File this recipe away under "Comfort Food, High Protein."