Updated Beef Stroganoff Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef tenderloin tips,
1 1/2 cup: Uncooked farfalle, bow tie pasta
1/2 lbs: Mushrooms, cut into 1/2 inch slices
1/3 cup: Coarsely chopped onion,
2 tsp: Vegetable oil,
2 tbsp: All purpose flour,
3/4 cup: Ready to serve beef broth,
1 tbsp: Sliced green onion,
1/4 cup: Dairy sour half-and-half,
Directions:
cooking and preparation 25 minutes
1. Cook pasta according to package directions. Keep warm
2. Meanwhile trim fat from beef; cut into 1 x 1/2 inch pieces. Spray
large nonstick skillet with vegetable cooking spray. Heat skillet over
medium-high heat until hot. Add beef (1/2 at a time and stir-fry 1 to
2 minutes or until outside surface is no longer pink. Remove from
skillet; keep warm. Season with salt and pepper, if desired.
3. In same skillet, cook mushrooms and onion in oil 2 minutes or until
tender; stir in flour. Gradually add broth, stirring untl blended.
Bring to a boil; cook and stir 2 minutes. Return beef to skillet;
heat through.
4. Serve beef mixture over pasta. Sprinkle with green onion; pass sour
half-and-half to dollop on top.
Nutritional information per serving:
* 344 calories * 30 g protein * 13 g fat (5 g saturated fatty acids)
* 121 calories from total fat (77 calories from fat in beef) * 77 mg
cholesterol * 4.9 mg iron * 344 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
1. Cook pasta according to package directions. Keep warm
2. Meanwhile trim fat from beef; cut into 1 x 1/2 inch pieces. Spray
large nonstick skillet with vegetable cooking spray. Heat skillet over
medium-high heat until hot. Add beef (1/2 at a time and stir-fry 1 to
2 minutes or until outside surface is no longer pink. Remove from
skillet; keep warm. Season with salt and pepper, if desired.
3. In same skillet, cook mushrooms and onion in oil 2 minutes or until
tender; stir in flour. Gradually add broth, stirring untl blended.
Bring to a boil; cook and stir 2 minutes. Return beef to skillet;
heat through.
4. Serve beef mixture over pasta. Sprinkle with green onion; pass sour
half-and-half to dollop on top.
Nutritional information per serving:
* 344 calories * 30 g protein * 13 g fat (5 g saturated fatty acids)
* 121 calories from total fat (77 calories from fat in beef) * 77 mg
cholesterol * 4.9 mg iron * 344 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp