Beef Stroganoff II

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Skirt steak or beef tenderloin - cut 2" by 1" strips
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Canola oil
1 tablespoon	15ml	Butter
1/2 cup	31g / 1.1oz	Finely-chopped Spanish onion
1 cup	237ml	Small white mushrooms
1/4 cup	59ml	Dry red wine
1 cup	237ml	Reduced sodium beef broth
		= (or 3 tbspns demi-glace mixed
		With 3/4 cup water)
1/4 cup	59ml	Sour cream
1 teaspoon	5ml	Dijon mustard

Recipe Instructions

Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.

Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.

Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2 to 3 minutes, until meat is heated through. Season to taste with salt and pepper.

This recipe yields 4 servings.

Carbohydrates: 4 grams

Net Carbs: 3.5 grams

Fiber: 0.5 grams

Protein: 28 grams

Fat: 44 grams

Calories: 539

Description:

"No recipe file would be complete without this 18th century classic Russian entree. Do not overcook the meat, it will toughen."

Source:
Atkins Cookbook at http://atkinscenter.com

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