Это предварительный просмотр рецепта "Beef Stroganoff Serves: 4".

Рецепт Beef Stroganoff Serves: 4
by Global Cookbook

Beef Stroganoff Serves: 4
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • Serves: 4 Categories: 1/2 Tbsp.
  • 1/2 Tbsp. vegetable oil
  • 12 ounce white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large Salt and grnd black pepper
  • 3/4 lb beef tenderloin (about 2 filets), cut into inch strips
  • 1/2 c. canned low-sodium beef broth
  • 1 Tbsp. unsalted butter
  • 1 sm onion, chopped (1/2 c.)
  • 1 tsp tomato paste
  • 1 1/2 tsp dark-brown sugar
  • 1 Tbsp. all-purpose flour
  • 1/2 c. canned low-sodium chicken broth
  • 1/2 c. dry white wine
  • 1/3 c. lowfat sour cream
  • 8 ounce egg noodles, cooked in salted water, liquid removed, and tossed with 2 Tbsp. butter

Инструкции

  1. Heat 1 Tbsp. oil in heavy-bottomed 12 inch skillet over medium-high heat till warm and shimmering, but not smoking, about two min; swirl to coat pan.
  2. Add in mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, till mushrooms are lightly browned, about four min longer.
  3. Transfer to medium bowl.
  4. Return skillet to high heat, add in remaining 1/2 Tbsp. oil; swirl to coat pan. Place tenderloin strips in skillet.
  5. Using tongs, spread meat into single layer, making sure which strips don't touch, and cook without turning till well-browned on first side, two min.
  6. Turn strips and cook on second side till well-browned, about a minute longer.
  7. Season with salt and pepper to taste and transfer to bowl with mushrooms. Add in beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer till broth is reduced to 1/4 c., about three to four min.
  8. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.
  9. Return skillet to medium-low heat and add in butter; when butter foams, add in onion, tomato paste and brown sugar.
  10. Cook, stirring frequently, till onion is lightly browned and softened, about six min; stir in flour till incorporated.
  11. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to a boil, whisking occasionally, then reduce heat to medium-low and simmer till thickened, about two min.
  12. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate.
  13. Stir about 1/2 c. of warm sauce into lowfat sour cream, then stir mix back into sauce. Add in mushrooms and beef; heat to hot through, about a minute.
  14. Adjust seasoning with salt and pepper and serve over buttered egg noodles.