Beef Stroganoff

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In

Recipe: #26965

July 30, 2017



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Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (802.1 g)
  • Calories 789.7
  • Total Fat - 57.4 g
  • Saturated Fat - 22.1 g
  • Cholesterol - 140.8 mg
  • Sodium - 2546.9 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 8.9 g
  • Sugars - 2.1 g
  • Protein - 41.9 g
  • Calcium - 241.8 mg
  • Iron - 6.5 mg
  • Vitamin C - 152.5 mg
  • Thiamin - 0.5 mg

Step 1

In a large saucepan or skillet, combine cold beef stock, flour and red wine.

Step 2

Whisk over high heat until mixture is just coming to the boil.

Step 3

Add the thyme sprigs and tomatoes.

Step 4

Reduce heat to medium and simmer uncovered until mixture is reduced to 3 cups, about 30 minutes.

Step 5

In a bowl, season sliced beef with salt and pepper. Toss to combine.

Step 6

In a Dutch oven or large skillet, heat 2 tablespoons of butter over high heat until sizzling.

Step 7

In batches, brown beef well, about 2 to 3 minutes.

Step 8

Remove beef and reserve.

Step 9

Reduce heat to low add remaining 2 tbsp butter to Dutch oven.

Step 10

Saute onions and mushrooms until soft, about 3 to 5 minutes.

Step 11

Add the garlic and saute for 1 minute.

Step 12

Add nutmeg, paprika, chile flakes, mustard, Worcestershire sauce and reduced stock and wine.

Step 13

Cook uncovered over medium heat for 10 more minutes, just to develop the flavours.

Step 14

Sauce should be slightly syrupy.

Step 15

Add back the reserved beef and stir in the sour cream continue to cook over medium heat until just heated through.

Step 16

Adjust the seasoning.

Step 17

Sprinkle with chopped parsley.

Step 18

Serve with egg noodles.

Tips & Variations


No special items needed.

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