Dijon Beef Stroganoff
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.9
- Total Fat: 26.7 g
- Cholesterol: 60.3 mg
- Sodium: 899.8 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.3 g
- Protein: 19.0 g
View full nutritional breakdown of Dijon Beef Stroganoff calories by ingredient
Number of Servings: 4
Ingredients
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3/4 pound beef tenderloin, trimmed of visible fat and cut into 1 1/2 inch chunks
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil
1 (8-oz) package sliced fresh mushrooms
1 large shallot, minced
2 garlic cloves, minced
1 1/2 cups beef broth
1/3 cup fat-free sour cream
1 tablespoon Dijon mustard
Directions
1. Sprinkle the beef with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer the beef to a plate.
2. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the mushrooms and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; cook, stirring occasionally, until the mushrooms start to release their liquid, about 1 minute. Add the shallot and garlic; cook, stirring occasionally, until the shallot is softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until the mixture is reduced by about one-half, about 6 minutes.
3 Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard. Serve at once.
(Serve over linguine, preferably whole-wheat.)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MOPSIE2002.
2. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the mushrooms and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; cook, stirring occasionally, until the mushrooms start to release their liquid, about 1 minute. Add the shallot and garlic; cook, stirring occasionally, until the shallot is softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until the mixture is reduced by about one-half, about 6 minutes.
3 Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard. Serve at once.
(Serve over linguine, preferably whole-wheat.)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MOPSIE2002.
Member Ratings For This Recipe
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