1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (308g) Recipe makes 4 servings |
||
| Calories 473 | ||
| Calories from Fat 121 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 122mg | 40% | |
| Sodium 631mg | 26% | |
| Potassium 857mg | 24% | |
| Total Carbohydrate 50.2g | 16% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 3.7g | ||
| Protein 37.2g | 74% | |
Russian Stroganoff
By: Ed&Theresa
Jul 6, 2006
Posted for Zaar Tour 06, best Stroganoff that I have had. Skirt steak will be more tender than Round steak.
SERVES 4
Ingredients
- 1 lb round steak or skirt steak
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons olive oil
- 1 large onion, thinly sliced
- 8 ounces sliced mushrooms
- 3/4 cup beef broth
- 3/4 teaspoon salt
- 3/8 teaspoon black pepper
- 3/8 cup sour cream
- 3 tablespoons parsley
- 8 ounces egg noodles
Directions
1
Cut steak diagonally across the grain into thin slices.2
Combine steak and cornstarch in a small bowl and toss well.3
Heat oil in a large nonstick skillet over medium-high heat.4
Add steak and saute 5 minutes.5
Add onion, and saute 1 minute.6
Add mushrooms, cover and cook 2 minutes.7
Add broth, salt, pepper.8
Reduce heat and simmer uncovered for 5 minutes.9
Remove from heat; stir in sour cream and parsley.10
Serve over egg noodles.
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Try these recipes on Food Network:
Grilled Pesto Marinated Skirt Steak with Blue Cheese Fondue
Szechwan-Marinated Flat Iron Steak
Garlic-Buttered Sliced Steak with Onions
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > European > Eastern > Russian
- Preparation > Time to Make > < 30 mins
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Amanda's Pantry!
On Aug 28, 2009
Make sure you dont let the sour cream mixture boil or it curdles. Still tastes good though 
From: Chef #1006007
On Jul 16, 2009
The sauce didn't quite get thick enough; I think a tiny bit more corn starch is needed; or you should just follow the directions to make an actual gravy first instead of just coating the meat with it. Also, I used round steak and it was way too tough for this recipe! I would recommend splurging and getting a nice tender filet, or tenderloin, and slicing it. The only way round steak will be truly tender is if you stew it for 2-3 hours. Recipe may be okay but needs some major tweaks.
From: V.A.
On Jul 26, 2006
This makes a great dinner! The sauce was scrumptious, and the steak came out nice and tender. 5***** for sure! Thanks for posting this recipe, we will enjoy it again
From: MaeEast
On Apr 25, 2007
Great flavour. So easy to throw together, with ingredients I already had. I used canned mushrooms, I didn't have any fresh. Love it!
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