Beef and Mushroom Stroganoff

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Average: 5 (1 vote)
(1 vote)
Beef and Mushroom Stroganoff
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 53 min.
Ready in
Calories:
535
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie535 kcal(25 %)
Protein36.6 g(37 %)
Fat31.75 g(27 %)
Carbohydrates18.18 g(12 %)
Sugar added0 g(0 %)
Roughage1.04 g(3 %)
Vitamin A200.59 mg(25,074 %)
Vitamin D0.72 μg(4 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.69 mg(69 %)
Vitamin B₂0.35 mg(32 %)
Niacin6.42 mg(54 %)
Vitamin B₆0.03 mg(2 %)
Folate75.48 μg(25 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C3.72 mg(4 %)
Potassium9.61 mg(0 %)
Calcium22.22 mg(2 %)
Magnesium3.07 mg(1 %)
Iron5.9 mg(39 %)
Iodine3.75 μg(2 %)
Zinc0.16 mg(2 %)
Saturated fatty acids16.35 g
Cholesterol170.56 mg

Ingredients

for
8
Ingredients
2 ½ pounds beef tenderloin (well trimmed, meat cut into bite-size strips)
salt (to taste)
freshly ground Black pepper (to taste)
2 tablespoons vegetable oil
6 tablespoons butter (divided)
2 shallots (peeled and chopped)
16 ounces small button Mushroom (cleaned and thickly sliced)
1 cup canned Beef broth
2 tablespoons Cognac
¾ cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon chopped, fresh parsley (plus extra for garnish)
12 ounces wide Egg noodle
1 tablespoon paprika (optional)
How healthy are the main ingredients?
Sour creamparsleysaltshallot

Preparation steps

1.
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in large heavy-bottomed skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer meat to rimmed baking sheet.
2.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up any browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 10 minutes. Add beef broth and Cognac. Simmer until liquid thickens and coats the mushrooms, about 12 minutes. Stir in cream and Dijon mustard. Add meat and any accumulated juices. Simmer over medium-low heat until meat is heated through, do not over cook, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper.
3.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and mushroom sauce. Sprinkle with paprika and parsley. Serve.