Beef Stroganoff
Prep Time: | 20Min | Servings: | 6 servings | Difficulty: | Easy |
Ingredients:
- 1 lb Beef tenderloin, boneless round steak, or boneless sirloin, all visible fat removed
- 2 tbsp Tomato paste
- 1⁄2 tsp Pepper
- 2 tbsp Dry sherry
- 1 tsp Canola oil
- 1 tsp Dry mustard
- 1⁄2 lb Fresh mushrooms, sliced
- 1⁄2 tsp Dried oregano
- 1 Onion, sliced
- 1⁄2 tsp Dried dill weed
- 2 tbsp All purpose flour
- 1/3 cup Low fat sour cream
- 2 cup Reduced sodium beef broth
Directions:
- Slice meat into thin strips about 2 inches long and season with pepper.
- Heat oil in a large heavy skillet over medium-high heat, swirling to coat bottom.
- Sauté mushrooms until tender, 2 to 3 minutes. Transfer to a plate.
- Sauté onion in same skillet until brown, 3 to 4 minutes and add to mushrooms.
- Add meat to skillet and brown quickly on all sides until rare, 3-4 minutes. Add to mushrooms and onion.
- Add flour to skillet and gradually pour in broth, whisking constantly. Cook over medium-high heat for 2-3 minutes or until thickened, Reduce heat to low.
- Whisk in remaining ingredients except sour cream. Stir in mushroom, onions and meat. Simmer for 15 minutes.
- Pour sour cream in a small bowl. Stir in a small amount of meat mixture Add sour cream mixture to skillet. Cook and heat through, stirring occasionally.
Notes:
Put meat in freezer for 30 minutes for easier slicing.
Nutritional information per serving: Protein 30g Total Fat 9g Carbohydrates 31g Calories 309 Sodium 155mg Cholesterol 38mg