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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (344g) Recipe makes 6 servings |
||
| Calories 475 | ||
| Calories from Fat 284 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.6g | 48% | |
| Saturated Fat 15.8g | 78% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 129mg | 43% | |
| Sodium 549mg | 22% | |
| Potassium 864mg | 24% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.6g | ||
| Protein 38.1g | 76% | |
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Beef Stroganoff
By: chia
Dec 8, 2002
I have made this for years, my oldest used to call it beef strong enuf
she still loves it, the gravy is fantastic. I serve this over cooked egg noodles.
Updating to day I have been adding 1 tbsp fresh tarragon lately, optional.
SERVES 6 -8
Ingredients
- 2 lbs top round steaks, cut into strips
- salt and pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 3 scallions, sliced
- 1 (10 1/2 ounce) can beef broth
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine
- 1 lb mushroom, quartered
- 1 cup sour cream
Directions
1
In skillet, melt butter; add steak, salt & pepper; saute in batches until browned; remove and set aside.2
Add scallions to the pan, saute.3
Add flour and stir.4
Add mustard, broth, and wine; stir and bring to simmer.5
Add scallions and beef back to pan; cover and simmer for 30 minutes.6
Stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes.7
Uncover and add sour cream.8
Simmer uncovered, stirring until well blended. serve over noodles.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Slatts
On Jun 4, 2009
My family enjoyed this stroganoff. We served it over rice instead of noodles for a change. Great leftovers the next day too. Thanks. Made for ZWT5.
From: AuntSana
On Jun 4, 2009
This was a definite pleaser with my sister. I cooked the 6-8 serving recipe. I have about 1 cup left! Just enough for her lunch tomorrow.lol. A good solid meal served over noodles. Thnx for posting, chia. Made for ZWT5 for RRR
From: Gerry sans Sanddunes
On Feb 11, 2003
Rummaging through an ill-equipped pre-grocery day fridge, I mistakingly used hot mustard for the Dijon; substituted a large heel (and VERY much-more-than-the-2-tbsp the recipe called for) of red wine instead of white; and browned the mushrooms in chopped garlic before tossing them into the beef. It all came out a definite 5 stars. Thank you Chia. This is an easy one. I shall make it often.
From: surus
On Mar 14, 2003
I have made Beef Stroganoff for 30 years and it has always been good. This was exceptional. My husband asked if I could make it again the next night. I used top loin steak and bella mushrooms. I cut down the cooking time because of the tender cut of beef. Thanks for a great recipe!
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