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Name: Beef Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 1 1/2 lb sirloin or filet mignon cut into thin, 2 inch strips; salt; pepper; 1 yellow onion peeled and very thinly sliced; 3 clove garlic minced; 6 tbsp butter; 4 tbsp flour; 4 tbsp olive oil; 2 cup Beef stock; 1 tbsp Tomato paste; 2 cups Portabella Mushrooms thinly sliced; 1 cup sour cream; parsley minced for garnishing; 1 package egg noodles cooked according to package directions

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INGREDIENTS

1 1/2 lb sirloin or filet mignon ; cut into thin, 2 inch strips
salt
pepper
1 yellow onion ; peeled and very thinly sliced
3 clove garlic ; minced
6 tbsp butter
4 tbsp flour
4 tbsp olive oil
2 cup Beef stock
1 tbsp Tomato paste
2 cups Portabella Mushrooms ; thinly sliced
1 cup sour cream
parsley ; minced for garnishing
1 package egg noodles ; cooked according to package directions

INSTRUCTIONS

- Sprinkle beef strips with liberal amount of salt and pepper

- Add onions to beef and toss well.

- Let marinate together, cover an hour.

- Melt 4 tbsp butter in large skillet over medium heat and wisk in flour.

- Stir constantly and cook a minute, slowly stir in broth and continue stirring until mixture is bubbly and thickens, about 5 minutes.

- Stir in the tomato puree and remove from heat.

- In separate skillet, melt remaining 2 tbsp butter and 2 tsp oil.

- Add beef, onions, garlic, and sliced mushrooms and cook until browned, about 10 minutes.

- Add beef mixture to sauce and simmer over very low heat for 10-15 minutes or until meat is tender.

- Taste for seasoning, adding more salt and pepper if necessary.

- Remove skillet from heat and just before serving stir in sour cream.

- Serve over egg noodles and garnish with parley.

NOTES

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Beef Stroganoff

1 1/2 lb sirloin or filet mignon cut into thin, 2 inch strips
 salt
 pepper
1 yellow onion peeled and very thinly sliced
3 clove garlic minced
6 tbsp butter
4 tbsp flour
4 tbsp olive oil
2 cup Beef stock
1 tbsp Tomato paste
2 cups Portabella Mushrooms thinly sliced
1 cup sour cream
 parsley minced for garnishing
1 package egg noodles cooked according to package directions

- Sprinkle beef strips with liberal amount of salt and pepper
- Add onions to beef and toss well. 
- Let marinate together, cover an hour. 
- Melt 4 tbsp butter in large skillet over medium heat and wisk in flour. 
- Stir constantly and cook a minute, slowly stir in broth and continue stirring until mixture is bubbly and thickens, about 5 minutes.
- Stir in the tomato puree and remove from heat.
- In separate skillet, melt remaining 2 tbsp butter and 2 tsp oil.
- Add beef, onions, garlic, and sliced mushrooms and cook until browned, about 10 minutes.
- Add beef mixture to sauce and simmer over very low heat for 10-15 minutes or until meat is tender. 
- Taste for seasoning, adding more salt and pepper if necessary. 
- Remove skillet from heat and just before serving stir in sour cream. 
- Serve over egg noodles and garnish with parley.

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Nutrition

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Serving Size: 1 Serving (804g)
Recipe Makes: 4 Servings

Calories: 701
Calories from Fat: 469 (67%)

Amt Per Serving		% DV

	Total Fat 52.1g	69 %
	Saturated Fat 25.7g	128 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 2.3g
Cholesterol 148.1mg		46 %
Sodium 1815.4mg		63 %
Potassium 1075.6mg		28 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 12.4g
Protein 43.9g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 701

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