ATKINS BEEF STROGANOFF
This is a great recipe from my collection of Atkins-friendly dinner recipes (and the best stroganoff I've had without noodles).
Provided by StL Abby
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
- Stir in sour cream.
- 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.
Nutrition Facts : Calories 427.8, Fat 27.3, SaturatedFat 9.3, Cholesterol 97.5, Sodium 138.5, Carbohydrate 4.7, Fiber 1.1, Sugar 1.7, Protein 39.5
SUSAN'S BEEF STROGANOFF
Easy recipe to follow. I like to add sour cream to the top just before serving.
Provided by Ginnie
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
- Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
- Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.
Nutrition Facts : Calories 667.3 calories, Carbohydrate 90.5 g, Cholesterol 153.9 mg, Fat 16 g, Fiber 4.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 999 mg, Sugar 5.9 g
MARLENE'S BEEF STROGANOFF
Creamy sauce with meat that falls apart in your mouth, served over egg noodles. Great with a salad. Very much worth the wait!!!!
Provided by CyndeG
Categories World Cuisine Recipes European Eastern European Russian
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.7 g, Cholesterol 113.6 mg, Fat 27 g, Fiber 2.3 g, Protein 29.9 g, SaturatedFat 14.2 g, Sodium 782.9 mg, Sugar 4.2 g
LOW-CARB BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
- Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
- Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
- Add the beef broth and scrape up any browned bits from the bottom of the pan.
- Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
- Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
- Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
- Use a vegetable peeler to slice the zucchini into ribbons.
- Heat a drizzle of oil in a medium pan over medium-high heat.
- Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
- Top the zucchini with the stroganoff and a sprinkle of chives.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams
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