Beef Stroganoff
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef fillet (trimmed)
- 1 shallot
- 250 grams Wild mushroom (such as Braun caps and cremini)
- 2 green Bell pepper
- 1 Tbsp vegetable oil
- 1 Tbsp ground paprika (hot)
- 2 centiliters Brandy
- 150 milliliters Beef stock
- 1 tsp hot Mustard
- 100 grams Whipped cream
- 80 grams black Olives (pitted)
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped parsley (for garnish)
Preparation steps
1.
Rinse beef, pat dry and cut into strips. Peel shallot and finely chop. Trim mushrooms and cut into slices. Rinse bell peppers, cut in half, remove and seeds and cut into strips.
2.
Heat oil in a pan, brown beef on all sides and then remove from the pan. Add shallots and mushrooms to the pan and saute briefly for 1-2 minutes. Add bell peppers and paprika. mix and then pour in brandy. Add some beef stock and simmer for 2-3 minutes. As required add more beef stock. Add mustard and sour cream, mix well and then add beef and olives to the pan. Simmer over low heat for 3-4 minutes and season with salt and pepper.
3.
Arrange on deep plates and serve garnished with parsley.
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