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Beef Stroganoff


  • Author: Michelle Burns
  • Yield: 6 1x

Description

Nutritional information does not include egg noodles


Ingredients

Scale
  • 1 1/2 pounds beef tenderloin, cut into 1/2 X 2" strips or beef stew meat
  • 3 tbs butter, divided
  • 2 tbs cornstarch or potato starch
  • 1 cup veggie or beef broth plus 1 cup miso water
  • 1/2 cup red wine (OPTIONAL
  • 1 tsp Dijon mustard
  • 1/3-1/2 cup sour cream
  • 1 tbs olive oil
  • 1/2 small onion, sliced
  • 1/3 cup cornichons, chopped
  • salt and pepper to taste
  • 1/2 cup mushrooms, coarsely sliced
  • Egg noodles

 


Instructions

  • Heat skillet over high heat.
  • Add 1 tbs oil and 1 tbs butter, then add the onion and cook until turning translucent
  • Add the meat and cook over high heat until brown on both sides (3-4 minutes)
  • Then add the mushrooms, salt, and pepper and cook until the mushrooms are tender.
  • Add the cornichons and stir to combine.
  • Remove from pan and set aside.
  • Heat the skillet over medium heat
  • Melt 2 tbs butter, then add starch and whisk while cooking about 1 minute.
  • Add the liquids and whisk well.
  • Cook about 1-2 minutes, until just begins to thicken
  • Stir in the mustard and sour cream and heat 2-3 minutes.
  • Add in the meat and coat the meat well.
  • Top with parsley and serve over noodles.

Notes

Source:  Rachael Ray

Nutrition

  • Calories: 382
  • Fat: 20.87 g
  • Carbohydrates: 8.57 g
  • Protein: 38.03 g
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