Beef Stroganoff II

Beef Stroganoff II
Beef Stroganoff II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

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 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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