Beef Stroganoff
Beef Stroganoff might be a good recipe to expand your main course recipe box. This recipe serves 6 and costs $1.54 per serving. One serving contains 395 calories, 22g of protein, and 7g of fat. Head to the store and pick up sirloin, flour, low fat sour cream, and a few other things to make it today. This recipe from Eating Well has 155 fans. This recipe is typical of Eastern European cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. If you like this recipe, take a look at these similar recipes: Beef Stroganoff – Originally created for the Russian Stroganoff family by a french chef, this family favorite around my house, Easy Beef Stroganoff - Ground Beef Version, and Beef Stroganoff with Ground Beef.
Servings: 6
Preparation duration: 45 minutes
Ingredients:
1 teaspoon Dijon mustard
1/4 cup dry red wine
1 pound whole-wheat egg noodles
1 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat sour cream
3/4 cup reduced-sodium beef broth
8 ounces mushrooms, sliced (3 cups)
2 teaspoons extra-virgin olive oil, divided
1 onion, sliced
Salt & freshly ground pepper to taste
8 ounces filet mignon or sirloin, trimmed and thinly sliced across the grain
Equipment:
pot
frying pan
Cooking instruction summary:
Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.Season beef lightly with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate.Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and saut until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and saut until they are just beginning to give off their moisture, 2 to 3 minutes more. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef and cook just until heated through. Serve over the cooked noodles.
Step by step:
1. Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.Season beef lightly with salt and pepper.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate.Reduce the heat to medium and add the remaining 1 teaspoon oil.
3. Add onion and saut until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and saut until they are just beginning to give off their moisture, 2 to 3 minutes more.
4. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper.
5. Add the reserved beef and cook just until heated through.
6. Serve over the cooked noodles.
Nutrition Information:
covered percent of daily need
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