21 February, 2017
Beef Stroganoff
Beef Stroganoff
Servings: 4 servings
Calories: 304kcal
Ingredients
- 1 clove garlic minced
- 1/2 cup onion chopped
- 1 Tbsp oil
- 1 lb round steak cut into 2 x 2.5" strips
- 1 c mushrooms
- 1/4 cup flour
- 1/2 tsp salt
- 1/8 tst pepper
- 2 Tbsp ketchup
- 1 can beef bouillon
- 1/2 cup sour cream
- egg noodles Not included in nutrition information
Instructions
Dutch oven Directions
- Dredge beef in combined flour, salt & pepper (I throw it all in a ziploc bag and shake). Brown evenly over low heat with oil. Add onion & garlic to skillet; add mushrooms, ketchup & 1/2 can beef bouillon.
- Cover tightly. Cook over low heat for 1 hour or until meat is tender, stirring occasionally. Add more bouillon if mixture is becoming too thick.
- About 10 minutes prior to serving, cook egg noodles according to package directions.
- Add sour cream to stroganoff and heat through. Serve immediately over egg noodles
Crock Pot Directions
- Saute onion, garlic and mushrooms over medium heat in a little bit of oil. Place in crock pot. Add ketchup.
- Dredge beef in combined flour, salt & pepper (I throw it all in a ziploc bag and shake). Brown evenly over low heat with oil. Add to crock pot.
- Deglaze pan by pouring a little red wine and 1/2 can beef bouillon in pan and scrape bottom of pan until all pieces are lifted. Pour over meat and veggies in crock pot.
- Stir all ingredients together. Set crock pot on low for about 8 hours or until meat is tender.
- Add sour cream to stroganoff and heat through. Serve immediately over egg noodles
Notes
NOTE: You can put this in the crock pot and cook on low heat for about 8 hours. Add the sour cream just before serving!
Nutrition
Calories: 304kcal | Carbohydrates: 12g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 853mg | Potassium: 639mg | Fiber: 1g | Sugar: 4g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 3mg