Easy Beef Stroganoff

Friday, February 25, 2011

Prep. Time 15 mins
Cooking Time 30 - 35 mins
Yields 4 to 6 servings





1 lb (450 g) boneless sirloin beef, cut into stripsSalt and pepper, to taste
2 tbsp (30 mL) butter4 cups (1 L) sliced mushrooms
1 onion, chopped1 tbsp (15 mL) paprika
3 tbsp (45 mL) all-purpose flour4 cups (1 L) milk
1 cup (250 mL) beef stock2 tbsp (30 mL) Dijon mustard
8 oz (250 g) curly broad egg noodles2 cups (500 mL) frozen peas or mixed vegetables, thawed
1 cup (250 mL) sour cream (light or regular)Chopped fresh dill or parsley, to taste


Method:

Sprinkle beef strips with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. In large pot, melt half of butter over medium-high heat. Sauté beef, in 2 batches, adding more of the butter as necessary. Transfer beef to bowl.

Add mushrooms, onion, paprika, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper to pot. Cook, stirring, for 10 min or until liquid is released and mushrooms start to brown. Sprinkle with flour; cook, stirring, for 30 sec. Gradually stir in milk, beef stock and mustard; cook, stirring often, until sauce comes to a simmer.

Stir in noodles and return to gentle boil. Reduce heat to low, cover and simmer for 10 min, stirring occasionally. Increase heat to medium-low. Stir in beef and peas; simmer, uncovered, stirring often, for 5 min or until hot and noodles are tender. Remove from heat and stir in sour cream. Serve sprinkled with dill or parsley.

Per serving
Energy: 503 calories
Proteins: 35 g
Carbohydrates: 56 g
Fat: 16 g
Fibre: 6.3 g
Sodium: 1043 mg



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1 comments:

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