BEEF STROGANOFF {penzeys}

By grinder

“I like this with onions and mushrooms, but rumor has it that this is quite delicious on its own. However you like it, add a heap of egg noodles and steamed broccoli on the side.


Serving Size 1 cup (239g);Calories 230/Calories from fat 90/Total fat 10g/Cholesterol 90mg/Sodium 470mg/Carbohydrate 6g/Dietary Fiber <1g/Protein 29g.

Ingredients

• 1.5 lbs. beef, cut into thin strips
• 1 large onion, cut into thin strips
• 4 oz. mushrooms, sliced
• 1 t. salt +1 t. fresh ground pepper or
• 1-2 t. English prime rib rub in place of salt and pepper
• 1.5 tablespoons butter
• 1 tablespoon flour
• 1 cup beef broth
• 3 tablespoons sour cream {45g}
• 1 Tbsp. whole grain or Dijon-style mustard

Details

Servings 4
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a large skillet, melt butter over med-high heat. Add beef and cook until meat is browned. Remove beef to a plate, add mushrooms and onions and cook until lightly browned, another 5 minutes. Add beef back in, then add salt and pepper or english prime rib rub and cook another minute, stirring well. Sprinkle in flour and stir until smooth. Add beef broth and continue to stir so that lumps do not form. If you see lumps switch to a whisk for a minute and whisk them out. Add mustard, cook over med-heat until beef is cooked through and sauce thickens, 10-15 minutes.

Remove from heat or turn to very low, gently stir in sour cream. Taste and add more salt and pepper as desired. Serve over egg noodles, rice or mashed potatoes.