Beef Stroganoff

3/4 to 1 pound good quality steak

Olive oil

butter

= cup dry vermouth

1 can consomme

1 - 2 sprigs rosemary

= chopped green onions

1 carton sour cream (low fat okay)

Cooked rice or pasta

 

 

Melt butter in olive oil, quickly saute steak and remove from pan. Add vermouth, consomme and rosemary to pan, saute until reduced by =. Somewhere in here cook the rice or pasta.

Remove the rosemary twigs, add back the steak, add the green onions and sour cream. Heat until the sour cream just starts to bubble. Serve over the rice or pasta.