Steak Stroganoff

By cserumga

Per serving: 508 cal, 27g total fat, 110mg chol, 194mg sodium, 15g carb, 2g fiber, 45g protein

Ingredients

• 1 tablespoon olive oil
• 4 8-oz beef rib-eye steak, boneless
• 3 cups small button mushrooms
• 2 cups sliced onion
• 1 Tbsp minced garlic
• 1 tablespoon tomato paste
• 3 tablespoons all purpose flour
• 1/2 cup dry sherry
• 1 1/2 cups beef broth
• 1 Tbsp Worcestershire sauce
• 1/4 cup sour cream
• Salt and Pepper to taste
• 2 Tbsp chopped parsley

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Season steaks with salt and pepper. Saute over medium-high heat about 4 minutes on each side for rare. Remove and keep warm.

Add mushrooms to pan and saute 3 minutes. Stir in onions and cook 3 minutes more, seasoning with salt and pepper. Stir in garlic and tomato paste and cook 1 minute. Sprinkle with flour and cook 1 minute.

Deglaze the pan with sherry, scraping up browned bits from the pan. Add broth and Worcestershire, and simmer till thickened, 2-3 minutes.

Off the heat, stir in the sour cream. Pour sauce over steaks, then garnish with parsley.