Beef Stroganoff Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butter - 2 tbsOnion - 1, finely choppedGarlic - 2 cloves, mincedMushrooms - 8 oz finely choppedBeef - 1 lb, loin steak, cut into thin stripsBeef Broth - 14 ozWine - 1/4 cup Burgundy (optional)Lemon Juice - 1 tbsFlour - 3 tbs, all-purposeSour Cream - 8 ozSeparately:Egg Noodles - 16 oz
1. Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
2. Melt 1 tbs butter in a large saucepan over medium-high heat. Add slightly breaded beef and cook until browned. Remove beef and set aside, leaving juices.
3. In same saucepan, melt 1 tbs butter. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes.
4. Place steak strips in saucepan and cook about 1 minute. Mix in broth (all but 3 tbs), Burgundy and lemon juice. Bring to a boil.
5. In a small bowl, thoroughly blend flour with 3 tbs of broth until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Number of Servings: 8
Recipe submitted by SparkPeople user EMTAUGER.
2. Melt 1 tbs butter in a large saucepan over medium-high heat. Add slightly breaded beef and cook until browned. Remove beef and set aside, leaving juices.
3. In same saucepan, melt 1 tbs butter. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes.
4. Place steak strips in saucepan and cook about 1 minute. Mix in broth (all but 3 tbs), Burgundy and lemon juice. Bring to a boil.
5. In a small bowl, thoroughly blend flour with 3 tbs of broth until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Number of Servings: 8
Recipe submitted by SparkPeople user EMTAUGER.
Nutritional Info Amount Per Serving
- Calories: 226.9
- Total Fat: 13.5 g
- Cholesterol: 70.6 mg
- Sodium: 297.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.7 g
- Protein: 20.0 g
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