Beef Stroganoff

Recipe Ingredients

1 lb	454g / 16oz	Leftover beef roast
		= (or tenderloin or steak)
1 cup	237ml	Beef broth - see * Note
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1 cup	62g / 2.2oz	Onion - diced (small)
2 cups	474ml	Sliced mushrooms
		Freshly-grated nutmeg
2 tablespoons	30ml	Flour - divided
1		Sour cream
		Salt - to taste
		Freshly-ground white pepper - to taste
		Buttered egg noodles - for serving

Recipe Instructions

* Note: Replace 1/4 cup of the hot beef broth with white wine for a more elegant dish.

Cut the meat in slices about 1/3-inch thick, then the slices into strips 2 1/4 inches long. You should have about 4 cups. Set aside.

Heat the broth in a small saucepan until hot.

Melt the butter in a large skillet over medium heat. Add the onion and cook until softened but not brown, stirring frequently, about 3 minutes.

Increase the heat to medium-high and add the mushrooms. Cook until the mushrooms become tender and start to release their juices, stirring frequently, 5 minutes. Add 6 to 8 grinds of nutmeg and stir. Sprinkle in 1 tablespoon of the flour and cook for 1 minute, stirring occasionally. Do not brown. Add the hot broth and stir until smooth.

Add the beef to the pan, stir well, and warm just to a simmer, about 3 minutes. Stir the remaining 1 tablespoon of flour into the sour cream, add to the pan and season with salt and pepper to taste. Warm gently over low heat until hot, about 7 minutes. The sauce will thin a little; do not boil or the sour cream will break up. Add more nutmeg, if desired. Spoon over the noodles. Serve steamed green beans and crusty rolls alongside.

This recipe yields 4 servings.

Each serving: 656 calories; 391 mg sodium; 184 mg cholesterol; 44 grams fat; 25 grams saturated fat; 29 grams carbohydrates; 35 grams protein; 1.84 grams fiber.

Source:
The Los Angeles Times, 01-30-2002

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