Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 335.9
  • Total Fat: 19.0 g
  • Cholesterol: 68.5 mg
  • Sodium: 324.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 25.6 g

View full nutritional breakdown of BEEF AND BABY BELLA MUSHROOM STROGANOFF calories by ingredient
Submitted by:

Number of Servings: 4


    2 tablespoon olive oil
    1 pounds beef, flank steak, trimmed
    1 cup Mushrooms (baby bella chopped)
    1 large onion(s), sliced
    3/4 teaspoon thyme, dried
    1/2 teaspoon freshly ground black pepper
    3 tablespoon flour, all-purpose
    1 beef boullion cube disolved in 14 ounces water, seasoned with McCormacks Salt free all purpose seasoning to taste.
    2 tablespoon Southern Comfort
    1 tablespoon wine vinegar
    1 tablespoon cooking sherry
    1/2 cup(s) sour cream, reduced-fat
    4 tablespoon chives, fresh, or parsley


Serve over your favorite wholegrain carb.

Cooking time may vary


Heat 2 tablespoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut into bite size pieces.
While meat rests, reduce heat to medium. Add mushrooms, onion, thyme, pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat.
Stir in broth, Southern comfort wine vinegar and cooking sherry, bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Rate This Recipe