Kidneystroganoff Recipes

HEALTHIER BEEF STROGANOFF III

Healthier Beef Stroganoff III image

Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!

Provided by MakeItHealthy

Categories Main Dish Recipes Roast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
½ pound white mushrooms, sliced
4 green onions, sliced (white and green parts)
2 tablespoons butter, divided
⅓ cup white wine
¼ cup all-purpose flour
1 ¼ cups reduced-sodium beef stock, divided
1 teaspoon prepared mustard
⅓ cup light sour cream
salt and ground black pepper to taste

Steps:

Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 6 g, Cholesterol 66.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 8.3 g, Sodium 285.7 mg, Sugar 1.4 g

KIDNEY STROGANOFF

Kidney Stroganoff image

Make and share this Kidney Stroganoff recipe from Food.com.

Provided by hectorthebat

Categories Lamb/Sheep

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 onion
2 mushrooms
3 lambs kidneys
knob butter
1 teaspoon oil
1 teaspoon flour
salt
pepper
2/3 cup milk
1/2 cup rice
2 tablespoons yoghurt

Steps:

Peel and chop the onion. Wash and slice the mushrooms. Cut the kidneys in half lengthways. Remove the white fatty core and cut the kidneys into quarters.
Melt the butter and oil in a saucepan over a moderate heat, and fry the onion gently for 2-3 minutes to soften. Add the mushrooms and stir. Add the kidneys, flour, salt and pepper, and continue to cook for another 3-5 minutes until the kidneys are browned on all sides.
Remove the pan from the heat and gradually stir in the milk. Return to the heat and slowly bring the sauce to the boil, stirring gently all the time as the sauce thickens. Lower the heat, cover the pan and simmer very gently for 10-15 minutes, until the kidneys are cooked. Cook the rice (while the kidneys are simmering) in boiling, salted water. Stir the yoghurt into the kidney sauce. Drain the rice and serve hot with the kidneys.

Nutrition Facts : Calories 574.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 26.7, Sodium 100.8, Carbohydrate 99.8, Fiber 3.7, Sugar 6.8, Protein 15.4

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