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Nutrition Facts

Serving Size 1 (282g)

Recipe makes 6 servings

Calories 327
Calories from Fat 180 (55%)
Amount Per Serving %DV
Total Fat 20.1g 30%
Saturated Fat 11.3g 56%
Monounsaturated Fat 6.1g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 103mg 34%
Sodium 569mg 23%
Potassium 731mg 20%
Total Carbohydrate 8.1g 2%
Dietary Fiber 1.2g 4%
Sugars 2.9g
Protein 28.8g 57%

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Meal Planning 7 July 07

Gingernut

Beef Stroganov (Stroganoff)

Recipe #218058 | 50 min | 10 min prep | add private note
Leggy Peggy

By: Leggy Peggy
Mar 21, 2007

This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
  2. 2
    Remove this mixture from the pan, including all juices, and set aside.
  3. 3
    Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
  4. 4
    Add the water, stock cubes, salt and pepper, and bring to a boil.
  5. 5
    Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
  6. 6
    Remove lid and add onion-mushroom mixture.
  7. 7
    Bring to a boil, then reduce heat and stir in sour cream and mustard.
  8. 8
    Heat until everything is warmed through, but do not boil.
  9. 9
    Garnish with parsley.

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Featured Reviews for This Recipe

From: MyCookiesCrumble

On Apr 29, 2009

I used beef granules instead of the salty bouillon cubes. Excellent!

1 person found this review helpful

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    From: Bev

    On Mar 3, 2009

    We enjoyed this very much! I made as directed and served over egg noodles. Thanks so much, Leggy Peggy!

    0 people found this review helpful

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  • From: MomTo2BigKids

    On Nov 16, 2008

    I cut back on the mustard but otherwise followed the recipe and DD and DS begged me to make it again pronto! Thank you!

    2 people found this review helpful

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    From: Gingernut

    On Jul 11, 2007

    I'll just comment for future reference, as I think I ruined this recipe. I suspect the problem was that I tried to "lighten" this up (using less butter, and extra light sour cream), and maybe strog is just meant to be loaded with fat. The flavour was good, but the sauce was thin and watery (probably owing to the low fat content). I also found that the cooking times seemed a bit long, resulting in a somewhat tough texture. But thanks for posting it, anyway. Just not a recipe that I can use unmodified and still be able to button my jeans.

    2 people found this review helpful

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  • Read all 18 reviews

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