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Beef Stroganoff Print Email

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

1 1/4 pounds skirt steak or beef tenderloin, cut into 2" x 1" strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup reduced sodium beef broth or 3 tablespoons demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard

1. 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.

2. 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.

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

Servings: 4
Prep time: 15 minutes
Bake/Cook time: 25 minutes

Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28 grams
Fat: 44 grams
Calories: 539
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