Beef Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1# sirloin steak, trimmed of all visible fat1# fresh mushrooms, sliced1 large onion (about 3 cups sliced)2 Tablespoons safflower oilpepper1/4 teasp oregano1/4 teasp dill weed1 teasp dry ground mustard2 Tablesp potato starch(can add 3 - 4 Tablespoons tomato paste, we have someone allergic to it)Sherry to deglaze pan
slice steak against grain; lay in a single layer on plate, generously pepper and refrigerate at least 30 min. Meanwhile, slice mushrooms and onions. put spices in a small amount of water & set aside to bloom.
when chilled, heat oil in large skillet, quickly brown meat on both sides. add mushrooms and onions and cook through. (if your skillet is too small, you can remove meat and set aside after cooking and return to pan once veggies are cooked.) deglaze pan with sherry (2-4 tablespoons) and add some water to loosen brown bits from bottom of pan. increase water in spices to about a half cup, mix in potato starch to make a thin paste and add mixture to pan, stirring frequently to make a sauce. at this point, add tomato paste, if using. stir in sour cream and turn off heat. serve immediately. Makes 4- very generous servings but will stretch to 6. serve over gluten-free noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user RUNNERJUDY.
when chilled, heat oil in large skillet, quickly brown meat on both sides. add mushrooms and onions and cook through. (if your skillet is too small, you can remove meat and set aside after cooking and return to pan once veggies are cooked.) deglaze pan with sherry (2-4 tablespoons) and add some water to loosen brown bits from bottom of pan. increase water in spices to about a half cup, mix in potato starch to make a thin paste and add mixture to pan, stirring frequently to make a sauce. at this point, add tomato paste, if using. stir in sour cream and turn off heat. serve immediately. Makes 4- very generous servings but will stretch to 6. serve over gluten-free noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user RUNNERJUDY.
Nutritional Info Amount Per Serving
- Calories: 427.0
- Total Fat: 20.2 g
- Cholesterol: 116.4 mg
- Sodium: 101.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.6 g
- Protein: 40.8 g
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