Healthier Beef Stroganoff III
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds beef chuck roast1/2 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon butter1/2 pound white mushrooms, sliced4 green onions, sliced (white and green parts)2 tablespoons butter, divided1/3 cup white wine1/4 cup all-purpose flour1 1/4 cups reduced-sodium beef stock, divided1 teaspoon prepared mustard1/3 cup light sour creamsalt and ground black pepper to tastewhole wheat egg noodles
DIRECTIONS:
1. Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
3. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
4. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KYMAMA123.
1. Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
3. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
4. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user KYMAMA123.
Nutritional Info Amount Per Serving
- Calories: 572.0
- Total Fat: 28.2 g
- Cholesterol: 82.8 mg
- Sodium: 634.9 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.4 g
- Protein: 41.0 g
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