Beef Stroganoff
Ingredients
The sauce
-
4
Tbsp.
extra-virgin olive oil
-
2
Tbsp.
unsalted butter
-
8
oz.
crimini mushrooms
-
1
lb.
skirt steak
-
2
shallots
finely chopped
-
4
cloves
garlic
-
1
Tbsp.
double-concentrated tomato paste
-
2
Tbsp.
all-purpose flour
-
¼
cup
dry white wine
-
2
cups
low-sodium beef broth
-
1
tsp.
fish sauce
-
¼
cup
sour cream
For serving
-
to taste
buttered cooked egg noodles
-
to taste
sliced scallions
Instructions
- Heat 2 Tbsp. oil and 1 Tbsp. butter in a skillet and cook mushrooms until browned.
- Transfer mushrooms to a plate and cook the seasoned skirt steak in the same skillet until browned.
- Remove steak and cook shallots and garlic in the skillet, then add tomato paste and flour.
- Add wine, scrape up browned bits, then add broth and fish sauce, simmering until thickened.
- Slice the steak and mix sour cream with a bit of the sauce before combining it back into the skillet.
- Serve the sauce over noodles, topped with steak and scallions.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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