by kirra » Mon Jul 05, 2010 6:39 pm
Beef Stroganoff
Ingredients:
1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard)
Preparation:
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper. Serves 4.
Nutritional Info:
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28.0 grams
Fat: 44.0 grams
Calories: 539
[b][size=150]Beef Stroganoff
[/size]
Ingredients:[/b]
1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard)
[b]Preparation:[/b]
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper. Serves 4.
[b]Nutritional Info:[/b]
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28.0 grams
Fat: 44.0 grams
Calories: 539