Leah's ground beef dijon stroganoff
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 359.2
- Total Fat: 27.3 g
- Cholesterol: 91.5 mg
- Sodium: 292.8 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.2 g
- Protein: 23.6 g
View full nutritional breakdown of Leah's ground beef dijon stroganoff calories by ingredient
Number of Servings: 8
Ingredients
-
2 pound ground beef
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tbs extra-virgin olive oil
2 (8-oz) package sliced fresh mushrooms
3 large shallot, minced
3 garlic cloves, minced
2 cups beef broth
1 cup sour cream
2 tablespoon Dijon mustard
Directions
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. rinse the beef, 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. add 1 tbs cornstarch, mixed with 2 tbs water to thicken
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 lentils)
Serving Size: makes 8 (1) cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
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. add 1 tbs cornstarch, mixed with 2 tbs water to thicken
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 lentils)
Serving Size: makes 8 (1) cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
