This is not a fast recipe to make, but it is SO good! We've made it a handful of times--usually a special occasion--and it ALWAYS gets rave reviews... and we fight over the leftovers. It's not low-fat either.
2 lb filet of beef or boneless beef sirloin or London Broil (can use less: 1.25 to 1.5 lbs)
- (recommend using unseasoned meat tenderizer in advance to tenderize meat)
6 tablespoons butter or margarine
1 cup chopped onion
2 cloves garlic -- minced or finely chopped
1/2 pound fresh mushrooms -- sliced 1/4 inch thick
4 tablespoons flour
2 tablespoons ketchup
1/8 teaspoon black pepper
10 1/2 oz can of condensed beef broth -- undiluted
1/4 cup dry white wine (or cooking sherry)
1 tablespoon snipped fresh dill -- or 1 teaspoon dried dillweed
1 1/2 cup nonfat sour cream
1 cup chopped onion
2 cloves garlic -- minced or finely chopped
1/2 pound fresh mushrooms -- sliced 1/4 inch thick
4 tablespoons flour
2 tablespoons ketchup
1/8 teaspoon black pepper
10 1/2 oz can of condensed beef broth -- undiluted
1/4 cup dry white wine (or cooking sherry)
1 tablespoon snipped fresh dill -- or 1 teaspoon dried dillweed
1 1/2 cup nonfat sour cream
12 ozs egg noodles
1. Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch-wide strips.
2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom of the skillet. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be brown on the outside and rare on the inside). Add butter as needed. Brown rest of the beef and set aside.
3. Add remaining butter to same skillet and sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, ketchup and pepper; stir until smooth. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes.
4. Over low heat, add wine, dill and sour cream stirring until well combined. Add beef; simmer just until sauce and beef are hot.
5. Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.
Makes 6 servings.
Per Serving (excluding unknown items): 859 Calories; 50g Fat (52.8% calories from fat); 43g Protein; 57g Carbohydrate; 3g Dietary Fiber; 197mg Cholesterol; 586mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 Vegetable; 7 Fat; 1 Other Carbohydrates.
1. Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch-wide strips.
2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom of the skillet. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be brown on the outside and rare on the inside). Add butter as needed. Brown rest of the beef and set aside.
3. Add remaining butter to same skillet and sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, ketchup and pepper; stir until smooth. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes.
4. Over low heat, add wine, dill and sour cream stirring until well combined. Add beef; simmer just until sauce and beef are hot.
5. Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.
Makes 6 servings.
Per Serving (excluding unknown items): 859 Calories; 50g Fat (52.8% calories from fat); 43g Protein; 57g Carbohydrate; 3g Dietary Fiber; 197mg Cholesterol; 586mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 Vegetable; 7 Fat; 1 Other Carbohydrates.
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