Easy Beef Stroganoff
High-quality beef is on the menu here: this provides easily digestible iron, which supports blood formation and thus oxygen transport. B vitamins from meat and mushrooms strengthen the nervous system and are involved in many metabolic processes.
To add a little more freshness and vegetables to the dish, you can serve a mixed salad with the Boeuf Stroganoff. For example, try our rocket-mango salad without chicken breast fillet.
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 40.65 g | (41 %) | ||
| Fat | 35.54 g | (31 %) | ||
| Carbohydrates | 19.94 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.41 g | (8 %) |
| Vitamin A | 138.22 mg | (17,278 %) | ||
| Vitamin D | 0.27 μg | (1 %) | ||
| Vitamin E | 2.02 mg | (17 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 14.76 mg | (123 %) | ||
| Vitamin B₆ | 0.84 mg | (60 %) | ||
| Folate | 24.81 μg | (8 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 2.98 μg | (7 %) | ||
| Vitamin B₁₂ | 4.26 μg | (142 %) | ||
| Vitamin C | 7.14 mg | (8 %) | ||
| Potassium | 659.89 mg | (16 %) | ||
| Calcium | 96.45 mg | (10 %) | ||
| Magnesium | 47.7 mg | (16 %) | ||
| Iron | 4.05 mg | (27 %) | ||
| Iodine | 5.5 μg | (3 %) | ||
| Zinc | 9.15 mg | (114 %) | ||
| Saturated fatty acids | 14.54 g | |||
| Cholesterol | 159.66 mg |
Ingredients
- Ingredients
- 2 onions
- 8 ozs button Mushroom
- 4 Pickle
- 18 ozs Sirloin steak
- salt
- peppers
- 3 Tbsps vegetable oil
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 7 ozs Beef broth
- 3 ozs Whipped cream
- 3 Tbsps Crème fraiche
- 1 Tbsp medium hot Mustard
- 1 splash lemon juice
Preparation steps
Peel onions and dice finely. Clean mushrooms and cut into slices. Slice pickles and cut into strips. Cut meat into 1/2 inch thick slices, then cut into 1/2" thick strips. Season with salt and pepper. Heat oil in a pan and brown meat on all sides, remove from the pan.
Skim fat from the pan and heat butter in a pan. Saute onions and mushrooms for 1-2 minutes. Add flour and mix well, add broth. Bring to a boil, add sour cream and crème fraîche. Return meat to the pan and add mustard and pickles. Simmer until meat is tender. Season to taste with lemon juice, salt and pepper. Arrange on plates and serve.