Beef Stronganoff

Lucy Selvaggio-Diaz

By
@threeovens

This is a lower fat version of the popular classic, but still delicious!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
beef top round steak, boneless and sliced thin
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
1 Tbsp
oil
1 Tbsp
butter
1 1/2 c
sliced onions
2 c
sliced mushrooms
2 Tbsp
flour
1 can(s)
chicken broth (15 ounce)
2 tsp
dijon mustard
1 c
sour cream

Directions Step-By-Step

1
Season meat with salt and pepper. Heat oil in a large skillet over medium high heat. Add beef and cook about 4 minutes, stirring to brown evenly. Remove and set aside.
2
Melt butter in the skillet. Add onions and cook until softened, stirring occasionally, about 4 minutes. Add mushrooms and cook about 4 minutes more. Sprinkle 1 tablespoon flour into skillet and stir until incorporated. Repeat with second tablespoon of flour. Pour in broth in a stream while stirring. Bring to a boil, then reduce heat and stir in mustard.
3
Return beef and any accumulated juices. Heat for about 2 minutes. Remove from heat and add sour cream.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European