Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 295.0
- Total Fat: 15.2 g
- Cholesterol: 116.3 mg
- Sodium: 211.3 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.0 g
- Protein: 35.6 g
View full nutritional breakdown of Beef Sroganoff calories by ingredient
Beef Sroganoff
Submitted by: DAWNF1473Introduction
4 to servings 4 to servingsNumber of Servings: 6
Ingredients
-
1-1/2 pounds beef tenderloin
1-1/2 T butter
1T flour
1c Beef stock
2T butter
1 onion
3T sour Cream
1t dijon mustard
Directions
Makes 4-6 Servings
Season beef with salt and pepper. Melt in a small saucepan over medium heat:
1-1/2T butter
add and stir witha wisk until smooth:
1T flour
add and whisk constantly to prevent lumps for 3 to 4 minutes:
1c beef stock, heated to a simmer
Simmer until the sauce is smooth and thickened. Set aside adn keep warm. heat in a large skillet over medium-high heat:
2T butter
add teh beef along with
1 onion, thinkly sliced
Cook quickly, shaking the pan and stirring until evenly browned, 1 to 2 minutes. The meat should remain pink in teh center. Remove the meat to a warmed platter with a slotted spoon and discard the onion. return the sauce to medium heat, stir in and heat briefly without boiling:
3T sour cream
1T dijon mustard
salt and pepper to taste
add any accumulated juices from teh cooked meat. Spoon the sauce over the meat and serve immediately with:
egg noodles
basic pilaf
sauteed mushrooms
Number of Servings: 6
Recipe submitted by SparkPeople user DAWNF1473.
Season beef with salt and pepper. Melt in a small saucepan over medium heat:
1-1/2T butter
add and stir witha wisk until smooth:
1T flour
add and whisk constantly to prevent lumps for 3 to 4 minutes:
1c beef stock, heated to a simmer
Simmer until the sauce is smooth and thickened. Set aside adn keep warm. heat in a large skillet over medium-high heat:
2T butter
add teh beef along with
1 onion, thinkly sliced
Cook quickly, shaking the pan and stirring until evenly browned, 1 to 2 minutes. The meat should remain pink in teh center. Remove the meat to a warmed platter with a slotted spoon and discard the onion. return the sauce to medium heat, stir in and heat briefly without boiling:
3T sour cream
1T dijon mustard
salt and pepper to taste
add any accumulated juices from teh cooked meat. Spoon the sauce over the meat and serve immediately with:
egg noodles
basic pilaf
sauteed mushrooms
Number of Servings: 6
Recipe submitted by SparkPeople user DAWNF1473.
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