Ingrédients pour Beef Stroganov Stroganoff
- 4-6 tablespoons butter, divided
- 1 medium onion, chopped
- 8 ounces fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 lb beef rump steak, cut into 1-inch strips
- cups water
- 2 beef bouillon cubes
- 1/2 teaspoon salt
- 1/4 teaspoon fresh coarse ground black pepper
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- fresh parsley, for garnish
- 1 cup beef broth
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Comment préparer Beef Stroganov Stroganoff
- Melt 2-4 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium onion (chopped), 8 ounces of mushrooms (sliced), and 2 cloves garlic (minced). Sauté for 5-7 minutes, until softened.
- Cover the skillet, reduce heat to low, and simmer for 5-7 minutes, or until the vegetables are tender.
- Remove the vegetable mixture from the skillet, reserving all the pan juices, and set aside.
- Melt 2-4 tablespoons of butter in the same skillet.
- Add 1 pound of beef rump steak (cut into 1-inch strips). Sauté for 5-10 minutes, until browned on all sides.
- Add 1 cup of beef broth, 2 beef bouillon cubes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil.
- Once boiling, cover the skillet, reduce heat to low, and simmer for 10-15 minutes, or until the beef is tender.
- Remove the lid and stir in the reserved onion-mushroom mixture.
- Bring to a boil, then reduce heat to low. Stir in 1 cup of sour cream and 1 tablespoon of Dijon mustard.
- Heat through until warmed, stirring occasionally. Do not boil.
- Garnish with fresh parsley and serve immediately over your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
214g
Carbs
2g
