- Calories 630
- Calories from fat 43%
- Fat 30g
- Sat fat 11g
- Cholesterol 152mg
- Sodium 990mg
- Carbohydrate 28g
- Fiber 2g
- Sugar 3g
- Protein 53g
Quick Beef Stroganoff
Kana Okada
How to Make It
Step 1
Cook the rice according to the package directions.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Spoon the steak and mushroom sauce over the rice. Sprinkle with the parsley.
DevaYoder
2011-03-27T10:37:47-04:00
my husband said that this dish took my cooking to a new level! I added leftover sour cream already mixed with horseradish, and it got reduced several times because he was late getting home. Delicious, and even my picky four year old cleaned his plate!
