Beef stroganoff

Dinner tonight, January 29, 2014
I served it whole grain rice and delicious dinner rolls
4 Servings

  • Salt and pepper
  • 2 teaspoons paprika
  • 1 ½ lbs. beef stew meat, cut into cubes
  • 1 tablespoon vegetable oil
  • 2 cups sliced shitake mushrooms (6 oz.) or white mushrooms
  • 3 shallots, thinly sliced
  • 1 ½ cups low-sodium beef broth
  • ½ cup sour cream

1) Sprinkle 3/4 tsp. salt, pepper and 1 tsp. paprika all over beef. Warm oil in a large skillet over medium-high heat. Cook beef, stirring occasionally, until browned on all sides, about 8 minutes. Transfer meat to a slow cooker.

2) Add mushrooms, shallots and remaining 1 tsp. paprika to skillet; season with salt and cook for 3 minutes, stirring often. Combine beef broth and sour cream, pour into pan with mushrooms and shallots, and cook for 2 minutes, scraping up any browned bits from bottom of pan. Pour mixture over beef in slow cooker, cover and cook on low until beef is tender, 6 hours. If desired, sprinkle with chopped fresh dill or parsley before serving.

NOTE : if you don’t have a slow cooker, I used a cooking pot (with lid), put in the oven on low heat about 100-90Cº - also added an extra cup of water its optional.

Nutritional notes:
Amount per serving
Calories: 492
Fat: 34g
Saturated fat: 14g
Protein: 37g
Carbohydrate: 6g
Fiber: 1g
Cholesterol: 129mg
Sodium: 001mg

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