Beef Stroganoff

Beef Stroganoff

Comfort food at its best. This recipe uses Ada Valley item #68175 – Diced Beef Stew Meat. This beef is USDA select or higher and trimmed to less than 1/8″ fat making it an excellent, tender meat choice for stews, stroganoffs, and combination dishes. It contains 24 grams of protein per 4 oz serving, with only 10% saturated fat and 60 milligrams of sodium.

Ingredients:
  • 2 tbsp extra virgin olive oil
  • 1 pound mushrooms, sliced
  • 1 white onion, sliced
  • 2 tsp garlic, minced
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 pounds diced beef stew meat
  • 1 1/2 cups beef broth (low sodium for healthcare)
  • 1/4 cup flour (omit for gluten free option)
  •  8 cups extra wide egg noodles, cooked
  • 1/2 cup sour cream, low fat
  • 1 tbsp dijon mustard
Directions:
  1. Sauté mushrooms and onions over medium heat until onions are caramelized and mushrooms are tender, adding garlic at the end of the cooking process. Remove from skillet.
  2. Cook beef stew along with salt and pepper in the same skillet until cooked.
  3. Add 1/4 cup flour, thoroughly coating beef. Slowly stir in beef broth and bring to a boil for 1 minute.
  4. Reduce heat, add sour cream and dijon mustard.
  5. Serve over egg noodles.

This entree looks colorful served with a side of cooked baby carrots.