Beef Stroganoff Serves: 4 Recipe

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Servings: 4

Ingredients

Cost per serving $3.78 view details
  • Serves: 4 Categories: 1/2 Tbsp.
  • 1/2 Tbsp. vegetable oil
  • 12 ounce white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large Salt and grnd black pepper
  • 3/4 lb beef tenderloin (about 2 filets), cut into inch strips
  • 1/2 c. canned low-sodium beef broth
  • 1 Tbsp. unsalted butter
  • 1 sm onion, chopped (1/2 c.)
  • 1 tsp tomato paste
  • 1 1/2 tsp dark-brown sugar
  • 1 Tbsp. all-purpose flour
  • 1/2 c. canned low-sodium chicken broth
  • 1/2 c. dry white wine
  • 1/3 c. lowfat sour cream
  • 8 ounce egg noodles, cooked in salted water, liquid removed, and tossed with 2 Tbsp. butter

Directions

  1. Heat 1 Tbsp. oil in heavy-bottomed 12 inch skillet over medium-high heat till warm and shimmering, but not smoking, about two min; swirl to coat pan.
  2. Add in mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, till mushrooms are lightly browned, about four min longer.
  3. Transfer to medium bowl.
  4. Return skillet to high heat, add in remaining 1/2 Tbsp. oil; swirl to coat pan. Place tenderloin strips in skillet.
  5. Using tongs, spread meat into single layer, making sure which strips don't touch, and cook without turning till well-browned on first side, two min.
  6. Turn strips and cook on second side till well-browned, about a minute longer.
  7. Season with salt and pepper to taste and transfer to bowl with mushrooms. Add in beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer till broth is reduced to 1/4 c., about three to four min.
  8. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.
  9. Return skillet to medium-low heat and add in butter; when butter foams, add in onion, tomato paste and brown sugar.
  10. Cook, stirring frequently, till onion is lightly browned and softened, about six min; stir in flour till incorporated.
  11. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to a boil, whisking occasionally, then reduce heat to medium-low and simmer till thickened, about two min.
  12. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate.
  13. Stir about 1/2 c. of warm sauce into lowfat sour cream, then stir mix back into sauce. Add in mushrooms and beef; heat to hot through, about a minute.
  14. Adjust seasoning with salt and pepper and serve over buttered egg noodles.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 278g
Recipe makes 4 servings
Calories 548  
Calories from Fat 202 37%
Total Fat 22.79g 28%
Saturated Fat 9.36g 37%
Trans Fat 0.08g  
Cholesterol 139mg 46%
Sodium 248mg 10%
Potassium 570mg 16%
Total Carbs 45.54g 12%
Dietary Fiber 2.2g 7%
Sugars 2.85g 2%
Protein 33.54g 54%
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