Beef stroganoff: Difference between revisions
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1 pound boneless sirloin steak, trimmed | 1 pound boneless sirloin steak, trimmed | ||
Cooking spray | Cooking spray | ||
3 cups sliced cremini mushrooms (about | |||
1 | 3 cups sliced cremini mushrooms (about 10 ounces) | ||
1 med chopped onion | |||
1 tablespoon butter | 1 tablespoon butter | ||
2 tablespoons all-purpose flour | 2 tablespoons all-purpose flour | ||
2 cups beef broth | |||
1/4 cup dry sherry | 1/4 cup dry sherry | ||
1/2 teaspoon salt | 1/2 teaspoon salt | ||
1/8 teaspoon freshly ground black pepper | 1/8 teaspoon freshly ground black pepper | ||
3/4 cup reduced-fat sour cream | 3/4 cup reduced-fat sour cream | ||
4 cups hot cooked egg noodles (8 ounces uncooked) | 4 cups hot cooked egg noodles (8 ounces uncooked) | ||
3 tablespoons minced fresh flat-leaf parsley | 3 tablespoons minced fresh flat-leaf parsley | ||
Fresh parsley sprigs (optional) | Fresh parsley sprigs (optional) | ||
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces. | Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces. | ||
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef. | Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef. | ||
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly. | Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly. | ||
Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream. | Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream. | ||
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired. | Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired. | ||
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Alison Ashton | Alison Ashton | ||
Cooking Light, APRIL 2007 | Cooking Light, APRIL 2007 | ||
[[Category: | [[Category:Beef]] | ||
[[Category:Dinner]] | |||
Latest revision as of 22:14, 19 October 2024
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599646
Beef Stroganoff From Cooking Light
1 pound boneless sirloin steak, trimmed
Cooking spray
3 cups sliced cremini mushrooms (about 10 ounces)
1 med chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
4 cups hot cooked egg noodles (8 ounces uncooked)
3 tablespoons minced fresh flat-leaf parsley
Fresh parsley sprigs (optional)
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)
NUTRITION PER SERVING CALORIES 352(30% from fat); FAT 11.7g (sat 5.3g,mono 3.9g,poly 1g); PROTEIN 24.2g; CHOLESTEROL 87mg; CALCIUM 40mg; SODIUM 355mg; FIBER 1.8g; IRON 3.1mg; CARBOHYDRATE 36g
Alison Ashton Cooking Light, APRIL 2007
