Peppery Beef Stroganoff

Course Main Dishes
Prep. Time 20 mins
Cooking Time 30 - 40 mins
Yields 4 to 6 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 1/2 lbs (750 g) sirloin steak (at least 1 /2.5 cm thick)

1 tbsp (15 ml) ground black pepper

1/3 cup (80 ml) vegetable oil

1/3 cup (80 ml) butter

2 onions, sliced

2 cloves garlic, minced

1 lb (450 g) mushrooms, sliced

3 tbsp (45 ml) brandy, rye or

beef stock

2 tbsp (30 ml) all-purpose flour

1 1/2 cups (375 ml) milk, hot

1 tsp (5 ml) Worcestershire sauce

1 tbsp (15 ml) tomato paste

2 dill pickles, cut into matchsticks

1/2 cup (125 ml) sour cream

Tabasco sauce, to taste

Salt

Pepper, to taste

1 lb (450 g) fettucine

3 tbsp (45 ml) butter

3 tbsp (45 ml) chopped fresh parsley

Instructions

Slice steak into thin strips. Pat meat dry and dust with pepper. Heat half the oil in a large skillet; cook half the meat until nicely browned. Reserve. Repeat with remaining meat. Discard excess oil.

Return pan to heat; melt half the butter. Add onions and garlic; cook until tender. Add mushrooms and brandy; cook until mushrooms are tender and any liquid in the pan has evaporated. Add to reserved meat.

Return pan to heat; add remaining butter. Stir in flour; cook 5 min without browning. Whisk in milk, Worcestershire sauce, tomato paste and bring to a boil. Cook 5 min. Add pickles, sour cream and meat. Heat gently. Season to taste.

Cook fettucine according to instructions on package until al dente. Toss with butter; season to taste. Serve with beef; sprinkle with parsley.

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Nutritional Info

Per serving

Energy: 851 Calories
Protein: 46 g
Carbohydrate: 78 g
Fat: 38 g
Fibre: 4.9 g
Sodium: 169 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 17 % / 184 mg
Selenium: 197 %
Folate: 113 %
Vitamin B12: 89 %
Zinc: 80 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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