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Beef Stroganoff

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  • Prep 20 min
  • Total 45 min
  • Ingredients 11
  • Servings 6
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Mix up your mushrooms! Instead of traditional white or button mushrooms, combine several fresh varieties such as baby portabella, shiitake and oyster mushrooms.
Qué Rica Vida Cocina
Updated Feb 24, 2011
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Ingredients

  • 1 1/2 pounds beef tenderloin or boneless top loin steak, about 1/2 inch thick
  • 2 tablespoons butter or margarine
  • 1 1/2 cups beef broth
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • 1 small clove garlic, finely chopped
  • 3 cups sliced fresh mushrooms (8 ounces)
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup all-purpose flour
  • 1 cup sour cream or plain yogurt
  • Hot cooked noodles or rice (page 376 or 375), if desired

Directions

  •  
    1
    Cut beef across grain into about 1 1/2x1/2-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
  •  
    2
    In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter, stirring occasionally, until brown.
  •  
    3
    Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into beef. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.
  •  
    4
    Stir in mushrooms and onion. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until onion is tender.
  •  
    5
    In tightly covered container, shake reserved 1/3 cup broth and the flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low.
  •  
    6
    Stir in sour cream; heat until hot. Serve over noodles.

Expert Tips

  • tip 1
    Substitute 1 lb lean (at least 80%) ground beef for the steak; omit butter. Cook ground beef in 12-inch skillet, stirring occasionally, until brown; drain. Continue as directed.
  • tip 2
    Slow Cooker Directions: Substitute beef boneless bottom round steak for the beef tenderloin or boneless top loin steak; cut as directed in step 1. Cook beef in butter as directed in step 2. Reserve 1/3 cup of the broth. In 3- to 4-quart slow cooker, mix beef, remaining broth, ketchup, salt, garlic, mushrooms and onion. Cover and cook on Low heat setting 8 to 9 hours. In tightly covered container, shake reserved 1/3 cup broth and the flour until mixed; stir into beef mixture. Increase heat setting to High. Cover and cook 15 to 20 minutes or until thickened. Stir in sour cream; heat until hot. Serve over noodles.

Nutrition Information

330 Calories, 20g Total Fat, 28g Protein, 10g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
10g
48%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
810mg
34%
Potassium
610mg
17%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Mix up your mushrooms! Instead of traditional white or button mushrooms, combine several fresh varieties such as baby portabella, shiitake and oyster mushrooms.
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