Healthier Beef Stroganoff III recipe
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Ingredients
- 2 pounds beef chuck roast ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon butter ½ pound white mushrooms, sliced 4 green onions, sliced (white and green parts) 2 tablespoons butter, divided ⅓ cup white wine ¼ cup all-purpose flour 1 ¼ cups reduced-sodium beef stock, divided 1 teaspoon prepared mustard ⅓ cup light sour cream salt and ground black pepper to taste
Nutrition Info
- 255.9 caloriescarbohydrate: 6 gcholesterol: 66.3 mgfat: 17.9 gfiber: 0.6 gprotein: 16.4 gsaturatedFat: 8.3 gservingSize: -sodium: 285.7 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Healthier Beef Stroganoff III
Directions
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Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.