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Tender chunks of beef in
a well-seasoned beef and mushroom sour cream sauce and served
over hot cooked noodles or rice.
Beef
Stroganoff
- 2 pounds beef tenderloin
tips or boneless sirloin steak, cut into strips
- 1 tablespoon vegetable
oil
- Kosher or sea salt and
freshly ground pepper to taste
- 2 cups beef broth* - divided
use
- 1/4 cup butter
- 1 medium onion, chopped
- 2 garlic cloves, finely
minced
- 8 ounces fresh mushrooms,
sliced**
- 2 tablespoons all-purpose
flour
- 1 teaspoon kosher or sea
salt (or to taste)
- Freshly ground pepper
to taste
- 1 teaspoon Worcestershire
sauce
- 1/8 teaspoon paprika
- 1 tablespoon minced flat-leaf
parsley or 1 teaspoon dried parsley leaves
- 1 (16-ounce) container
sour cream (2 cups)***
- Parsley sprigs and paprika
for garnish (optional)
- Hot cooked noodles or
rice
- Trim any excess fat from
beef and cut into 1
1/2 to 2 inch lengths, about 1-inch in width. Season with salt
and pepper to taste.
- In a large skillet heat
the oil until hot over medium-high heat; add prepared beef and cook until browned, stirring occasionally,
about 5 minutes. Add 1 cup of the beef broth, bring to a boil
and reduce heat and simmer, covered, for about 10 to 15 minutes,
or until beef is tender. Remove beef/broth mixture to a bowl
and set aside.
- Melt butter in the same
skillet; add the onion and garlic and cook, stirring occasionally,
until onion has softened, about 4 to 5 minutes. Add the mushrooms and cook for 1 to 2 minutes or
until softened. Add
the flour, stirring constantly and cook for 1 minute. Stir
in the remaining 1 cup beef broth, salt, pepper, Worcestershire
sauce, paprika and parsley.
Return beef/broth mixture to skillet; bring to a boil and simmer,
uncovered for 5 minutes,
stirring occasionally.
- Stir in the sour cream
and heat just until hot; do not boil. Remove from heat.
- Serve over hot cooked
noodles or rice, garnish with parsley sprigs and a sprinkling
of paprika, if desired.
Makes 8 servings.
*Use canned or dissolve
2 to 2 1/2 teaspoons beef base or bouillon granules in 2 cups
of water. I prefer and use Redi-Base soup bases available at
www.redibase.com.
**1 (4-ounce) can mushrooms,
drained can be substituted.
***Low-fat sour cream can
be used.
Nutritional Information
Per Serving (1/8 of recipe): 444.4 calories; 69% calories from
fat; 34.1g total fat; 117.3mg cholesterol; 706.8mg sodium; 526.5mg
potassium; 7.3g carbohydrates; 0.7g fiber; 1.3g sugar; 6.6g net
carbs; 27.0g protein.
Copyright Hope Pryor, please see Terms of Use.
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