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Beef Stroganoff
Course
Dinner
Keyword
Dinner
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
8
Calories
521
kcal
Ingredients
2
pounds
beef tenderloin or sirloin
cut into 1 inch pieces
Salt and pepper
1
cup
flour
2
tbsp
olive oil
3
tbsp
butter
1
cup
finely diced onion
8
ounces
sliced mushrooms
1
tbsp
tomato paste
2
cups
beef stock
2
cups
sour cream
2
tbsp
cognac or dry white wine
Hot cooked egg noodles
3
tbsp
chopped Italian parsley
Instructions
Season beef well with salt and pepper.
Lightly coat the pieces of beef in flour.
In a large skillet heat oil and quickly brown beef for a minute or two on both sides.
Don’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed.
Remove beef to a plate.
Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft.
Season them with a little salt and pepper.
Add tomato paste and beef stock.
Bring to a boil, scraping up any brown bits from the bottom.
Simmer for a minute or two.
Turn down heat and whisk in sour cream until smooth.
Add cognac or wine.
Taste to see if sauce needs a little salt and pepper.
If sauce gets too thick, add a little more beef stock or a splash of milk.
Add beef back to the skillet just to heat.
Serve immediately over warm noodles.
Sprinkle a little parsley on top.
Nutrition
Calories:
521
kcal
|
Carbohydrates:
19
g
|
Protein:
26
g
|
Fat:
37
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
114
mg
|
Sodium:
249
mg
|
Potassium:
701
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
533
IU
|
Vitamin C:
5
mg
|
Calcium:
89
mg
|
Iron:
4
mg