Sunday, July 19, 2009

Beef Stroganoff

Beef Stroganoff
Courtesy of Atkins

1 1/4 pound beef tenderloin or sirloin steak, cut into 2x1 inch strips
salt and pepper
2 tablespoons canola oil (I use olive oil)
1 tablespoon butter
1/2 cup chopped Spanish Onion (I use 1 whole onion)
1 cup small white mushrooms, sliced (I use more than 1 cup and sometimes use a combination of baby bellas and white mushrooms)
1/4 cup dry red wine
1 cup beef broth or stock
1/4 cup sour cream
1 teaspoon Dijon mustard

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 cover with foil.

Melt butter in skillet; add onion and cook 3 minutes, until softened.

Add mushrooms, and 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 in a thick sauce.

Stir in sour cream and mustard. Add meat and accumulated juices, allow to heat for a couple minutes.

Serve. (This is the low carb version)

You can serve over egg noodles - which I have done more often recently.

I have also made this with chicken, and it turns out just as well - this is certainly a favorite in our house!
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