Healthier Beef Stroganoff III |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles! Ingredients:
2 pounds beef chuck roast |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon butter |
1/2 pound white mushrooms, sliced |
4 green onions, sliced (white and green parts) |
2 tablespoons butter, divided |
1/3 cup white wine |
1/4 cup all-purpose flour |
1 1/4 cups reduced-sodium beef stock, divided |
1 teaspoon prepared mustard |
1/3 cup light sour cream |
salt and ground black pepper to taste |
Directions:
1. Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
3. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
4. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
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