Beef Stroganoff
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 445.9
- Total Fat: 21.8 g
- Cholesterol: 101.0 mg
- Sodium: 604.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 12.8 g
- Protein: 41.9 g
View full nutritional breakdown of Beef Stroganoff calories by ingredient
Introduction
Adapted from Tyler Florence Adapted from Tyler FlorenceNumber of Servings: 6
Ingredients
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2 tbsp Butter, salted
2 tbsp Sour Cream, reduced fat
2 tsp Thyme, fresh
2 cup pieces Mushrooms, fresh
1 cup, chopped Onions, raw
32 oz Beef, round steak
3 tsp Grey Poupon Dijon Mustard
3 cup Pacific Natural Foods Organic Beef Broth, 1 cup
2 tsp Garlic Paste, Amore
8 oz Fiber Gourmet Light Rotini (uncooked)
0.04 cup Brandy
4 tbsp Extra Virgin Olive Oil
Directions
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.
Pat the beef dry and season it with salt and pepper.
Heat 2 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the brandy and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 2 tablespoons butter in the remaining 2 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well. Serve the stroganoff over the noodles.
Serving Size: makes 6 servings
Pat the beef dry and season it with salt and pepper.
Heat 2 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the brandy and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 2 tablespoons butter in the remaining 2 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well. Serve the stroganoff over the noodles.
Serving Size: makes 6 servings