Zutaten für Barb's Beef Stroganoff
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 pound beef tenderloin, cut into 1-inch cubes
- ¾ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Kitchen Bouquet browning sauce
- egg noodles, cooked (as desired)
- 1 cup sour cream
- ½ teaspoon black pepper
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Zubereitung von Barb's Beef Stroganoff
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Add 8 ounces of sliced mushrooms.
- Sauté until the onion is softened and translucent, about 5-7 minutes.
- Remove the mushroom mixture from the skillet and set aside.
- Melt 2 tablespoons of butter in a Dutch oven over medium-high heat. Add 1 pound of beef tenderloin, cut into 1-inch cubes. Sprinkle with ¾ teaspoon of salt and ½ teaspoon of black pepper.
- Brown the beef on all sides, about 5-7 minutes. Remove the beef with a slotted spoon and set aside in a 2-quart casserole dish.
- In the Dutch oven, whisk in 2 tablespoons of all-purpose flour until smooth. Gradually whisk in 1 ½ cups of beef broth and 1 cup of sour cream until the sauce thickens.
- Reduce heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Stir in the reserved mushroom mixture, browned beef, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of Kitchen Bouquet browning sauce. Pour the mixture into the casserole dish.
- Bake uncovered in a preheated 350°F (175°C) oven for 30-45 minutes, or until heated through. If baking after refrigerating, add 15-20 minutes to the baking time.
- Serve hot over your favorite egg noodles or wide pasta.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
83g
Carbs
2g
