Quick Beef Stroganoff

0603sliced-mushroom
Photo by Kana Okada
Quick Beef Stroganoff 3.8 31 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 630 calories
    • Calories 43 calories from fat
    • Fat 30 g
    • Sat Fat 11 g
    • Cholesterol 152 mg
    • Sodium 990 mg
    • Protein 53 g
    • Carbohydrate 28 g
    • Sugar 3 g
    • Fiber 2 g

Cook the rice according to the package directions.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.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.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.Transfer the steak and any juices from the plate to the skillet. Add ½ teaspoon salt and 1/8 teaspoon pepper and warm through.Spoon the steak and mushroom sauce over the rice. Sprinkle with the parsley.

Ingredients

  1. Check 1 cup white rice
  2. Check 2 tablespoons olive oil
  3. Check 1 1/4 pounds New York Strip or sirloin steak, thinly sliced
  4. Check kosher salt and black pepper
  5. Check 1 pound button mushrooms, thinly sliced
  6. Check 1/2 cup dry sherry
  7. Check 1/4 cup low-sodium chicken broth
  8. Check 1/3 cup sour cream
  9. Check 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.

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