23 February 2016

Atkins Beef Stroganoff

Atkins Beef Stroganoff
Source: http://www.atkins.com/Recipes/aa.aspx

Yield: 4 servings

Prep Time: 15 Minutes
Cook Time: 25 Minutes

1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium)  or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Heat oven to warm setting. Sprinkle meat with salt and pepper.

In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.

Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.

Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.

Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.

Servings Calories Fat Carbs Fiber Protein
4 379 24.5 4 .5 32

Amount Measure Ingredient Class
1 1/4 lb beef, skirt or tenderloin meat
2 Tbsp oil, canola baking
1 Tbsp butter dairy
1/2 cup onion, Spanish produce
3 oz mushrooms produce
1/4 cup wine, red, dry liquor
1 cup broth, beef canned
1/4 cup sour cream dairy
1 tsp mustard, dijon condiments

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