Russian Beef Stroganoff

Makes: 
8 servings
Utensil: 
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
11" Large Skillet with Cover
Rate Recipe: 

Ingredients

1 12
pounds
beef loin top sirloin or beef tenderloin
(680
g)
12
teaspoon
salt
(3
g)
12
teaspoon
black pepper
(1
g)
2
onions, strung, use Cone #2
1 12
cups
beef broth
(350
mL)
1
teaspoon
Worcestershire sauce
(5
mL)
1
teaspoon
mustard
(5
g)
4
tablespoons
flour
(30
g)
2 12
cups
mushrooms, sliced, use Cone #4
(175
g)
1
cup
sour cream
(240
g)
13
cup
white wine
(80
mL)

Directions

  1. Cut beef into 1-inch (2.5 cm) strips approximately ½-inch (1.25 cm) thick. Set aside.
  2. Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, add beef. Add salt and pepper, stirring. Brown beef strips.
  3. Add onions and stir for approximately 3 minutes until onions begin to soften.
  4. Meanwhile, place sauce pan on medium heat. Add broth, Worcestershire sauce, mustard and flour and stir until well blended. Once mixture reaches a simmer, remove from heat, and pour into skillet and stir together with beef.
  5. Cover and simmer for approximately 1 hour, or until meat is tender.
  6. Five minutes before serving, stir in mushrooms, sour cream and white wine. Heat briefly and serve over egg noodles or white rice.

Tips

  • Can prepare this recipe through Direction #5 up to 1 - 2 days ahead; simply add mushrooms, sour cream and wine on the day of serving.
Nutritional Information per Serving
Calories: 
266
Total Fat: 
6g
Saturated Fat: 
2g
Cholesterol: 
75mg
Sodium: 
1446mg
Total Carbs: 
28g
Dietary Fiber: 
2g
Sugar: 
6g
Protein: 
25g
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