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Beef Stroganoff II


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  • 1 1/4 pounds skirt steak or beef tenderloin cut 2" by 1" strips
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 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 reduced sodium beef broth (or 3 tbspns demi-glace mixed with 3/4 cup water)
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard


Servings 4


Step 1

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 to 3 minutes, until meat is heated through. Season to taste with salt and pepper.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28 grams
Fat: 44 grams
Calories: 539

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