Beef Stroganoff
Ingredients
The beef
-
¾
lb
boneless ribeye filet, sliced thinly
-
1
tablespoon
butter
-
1
tablespoon
olive oil
-
¼
cup
red wine (optional)
The sauce
-
1
tablespoon
butter
-
1
tablespoon
olive oil
-
8
oz
mushrooms, sliced
-
1 ½
cups
onion, thinly sliced
-
2
teaspoons
garlic, finely chopped
-
2
tablespoons
all-purpose flour
-
1
tablespoon
Worcestershire sauce
-
1 ½
cups
beef broth
-
1
tablespoon
brown mustard
-
1
tablespoon
tomato paste
-
1
teaspoon
thyme
-
½
cup
sour cream
-
½
teaspoon
salt (to taste)
-
¼
teaspoon
black pepper (to taste)
Instructions
- Slice the beef against the grain and toss with flour.
- Heat butter and olive oil in a skillet over medium-high heat.
- Add the beef in a single layer and cook until browned on both sides.
- Deglaze the pan with red wine and remove the beef, setting it aside.
- In the same skillet, add butter and olive oil, then cook mushrooms and onions until soft.
- Add garlic and cook for one minute.
- Stir in beef broth, Worcestershire sauce, mustard, tomato paste, and thyme.
- Bring to a boil, then reduce heat and simmer for 4-5 minutes.
- Return the beef to the pan, bring back to a boil, and add sour cream.
- Season with salt and pepper, and serve over egg noodles, garnished with parsley.
Nutrition Facts (estimated)
Servings
2
Calories
877
Total fat
64g
Total carbohydrates
30g
Total protein
45g
Sodium
1546mg
Cholesterol
168mg
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