Quick Beef Stroganoff

Quick Beef Stroganoff
Kana Okada

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
cup
white rice
2
tablespoons
olive oil
1 1/4
pounds
New York Strip or sirloin steak, thinly sliced
kosher salt and black pepper
1
pound
button mushrooms, thinly sliced
1/2
cup
dry sherry
1/4
cup
low-sodium chicken broth
1/3
cup
sour cream
1/2
cup
fresh flat-leaf parsley, roughly chopped

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Cook until browned on all sides, about 3 minutes. Transfer to a plate.
  3. Wipe out the skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes.
  4. Add the sherry and broth. Bring to a boil and cook the mushrooms until the liquid reduces to ¼ cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the sauce thickens.
  5. Transfer the steak and any juices from the plate to the skillet. Add ½ teaspoon salt and 1/8 teaspoon pepper and warm through.
  6. Spoon the steak and mushroom sauce over the rice. Sprinkle with the parsley.
Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Fat 30 g
  • Sat Fat 11 g
  • Cholesterol 152 mg
  • Sodium 990 mg
  • Carbohydrate 28 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 53 g
What does this mean? See Nutrition 101.