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Beef Stroganoff

Dana Gallagher
Serves 6-8 Hands-On Time: 25m Total Time: 50m

Ingredients

  • 2 tablespoons vegetable oil
  • 2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin strips
  • 1/4 teaspoon caraway seeds (optional)
  • 1 large onion, chopped
  • 2 10-ounce packages white mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1 14 1/2-ounce can beef broth
  • 2 tablespoons chopped parsley
  • 1 cup low-fat or regular sour cream
  • 1 12-ounce package extra-wide egg noodles, cooked

Directions

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.
  2. Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine. Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes.
  3. Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
By Cynthia Nicholson,  December 2004
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Quick Tip

Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.

Nutritional Information

  • Per Serving
  • Calories 521Calories From Fat 34%
  • Calcium  101mg
  • Carbohydrate  38g
  • Cholesterol  120mg
  • Fat  20g
  • Fiber  3g
  • Iron  5mg
  • Protein  46mg
  • Sat Fat  7g
  • Sodium  463mg
What does this mean? See Nutrition 101.

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