BEEF STROGANOFF
Russian Beef Stroganoff is everything a good comfort food should be. Tender, juicy strips of beef in a creamy, savory sauce served on a bed of noodles.
Servings: 6
Equipment
Ingredients
BEEF STROGANOFF
- Unsalted Butter- 2 tablespoons
- Sirloin steak or beef tenderloin thinly sliced- 2 lbs (1 kg)
- Large onion finely chopped- 1
- Mushrooms sliced- 1 lb (500 gm)
- Garlic cloves minced- 3
- Cornstarch-2 tablespoons
- Beef stock- 3 cups
- Worcestershire sauce- 1 tablespoon
- Black pepper- 1/2 teaspoon
- Bay leaf-1
- Dry dill-1 teaspoon
- Salt - to taste
- Low fat Cream cheese or sour cream- 200 gm / 1 cup
- Heavy cream-4 tablespoons
- Freshly chopped parsley to garnish- 2 tablespoons
- Fusilli lunghi- 400 gm dry weight- cooked as per instructions on the package
Instructions
- Melt 2 tablespoons of butter in a large skillet or pan over medium-high heat. Add and arrange the beef pieces in a single layer. Cook for 2 minutes or until browned and not red. You might need to cook beef in batches not to overcrowd the pan. Transfer to a plate.
- In the same skillet cook the onion and mushrooms for 6-7 minutes or until browned. Add the garlic and cook until fragrant, about 40 seconds. Stir in the cornstarch and cook another minute, stirring continuously.
- Pour 3 cups of beef stock into the skillet and return the beef. Add dry dill, black pepper, Worcestershire sauce and bay leaf. Bring to a gentle simmer.
- In a small bowl whisk the cream cheese with 4 tablespoons of heavy cream. Add to the skillet and mix well to avoid any lumps.
- Simmer for 2-3 minutes or until the sauce thickens. Adjust salt and pepper to your liking.
- Garnish with fresh parsley.
- Cook pasta according to the package instructions.
- Serve beef stroganoff over the pasta. Enjoy!
Notes
Equipment:
a large non-stick pan, a large saucepan
a large non-stick pan, a large saucepan
Nutrition
Serving: 100g | Calories: 149kcal | Carbohydrates: 6g | Protein: 9.98g | Fat: 9.45g | Cholesterol: 36mg | Sodium: 458mg | Fiber: 0.7g | Sugar: 1.35g