| This recipe is liked by 0 person(s). |
Beef Stroganoff
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Nutritional Information Per Serving: Net Carbs: 3.5 grams Fiber: 0.5 grams Protein: 28.0 grams | |
| Fat, 44.0 grams | |
| Calories: 539 Ingredients: | |
| 1 1/4 pounds | skirt steak or beef tenderloin, cut into 2 x 1 strips |
| salt | |
| pepper | |
| 2 tablespoons | canola oil |
| 1 tablespoon | butter |
| 1/2 cup | finely chopped Spanish onion |
| 1 cup | small white mushrooms |
| 1/4 cup | dry red wine |
| 1 cup | beef broth, (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water |
| 1/4 cup | sour cream |
1 teaspoon Dijon mustard)
Directions:
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe