‘Seduction Meals’ Beef Stroganoff

This variation of beef stroganoff is made with braised sirloin steak, mushrooms, leeks, and egg noodles
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beef stroganoff

Seduction Meals

This variation of beef stroganoff is made with braised sirloin steak, mushrooms, leeks, egg noodles, and a touch of red wine used for deglazing, all held together with a light sour cream sauce.

4
Servings
479
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons butter
  • 6 Ounces Portobello mushrooms, sliced into chunks
  • 12 Ounces button mushrooms, quartered
  • Olive oil
  • 1 leek, thoroughly cleaned, sliced into ¼-inch rings
  • Salt, to taste
  • Pepper, to taste
  • 1/8 Cup cup plus ¼ cup red wine, for deglazing the pan, divided
  • 1/2 Cup all-purpose flour, for dredging
  • 1 Teaspoon oregano
  • 1 Pound sirloin steak, cut into bite size pieces
  • 1 can beef broth
  • 1/2 Cup sherry
  • 1/8 Cup flat leaf parsley, chopped
  • 1/2 Cup sour cream
  • Pappardelle or egg noodles
  • Parsley, for garnish

Directions

In a hot skillet melt butter and sauté the mushrooms. Cook for 8 minutes, stirring often.

When the water from the mushrooms dissolves, add a dash of olive oil.

Add leeks. Cook for 5 more minutes. Add salt and pepper to taste. Cook until all liquid dissolved and mushrooms are browned.

Remove mushrooms and leeks from the pan.

Add 1/8 cup red wine to deglaze the skillet, scraping all bits to the center of the pan. Set skillet aside (we will use this to cook the rest of the meal).

In a plate add flour, salt, pepper, and oregano. Mix together using your hands. Dredge beef pieces in flour on all sides.

In a separate skillet, over medium high heat, add 2 tablespoons olive oil. When hot, add the beef and brown on all sides (about 3 minutes per side). When browned, remove from skillet and set aside.

Add 1/4 cup of red wine to deglaze the pan, scraping all bits to the center. Scrape this into the original mushroom skillet.

Working with the mushroom skillet, turn up the heat to medium-high.

Add the mushroom/leek mixture and the beef to the skillet.

Add 1 can of beef stock and ¼ cup of sherry. Bring to a boil and then reduce to simmer, cooking for 10 minutes.

Stir in parsley, sour cream, and cook until heated through.

Place 3-4 pappardelle nests on a plate. Spoon mushroom/meat mixture over each nest, and garnish with parsley.

Serve with red wine.

 

 

Nutritional Facts

Total Fat
20g
29%
Sugar
8g
9%
Saturated Fat
9g
38%
Cholesterol
123mg
41%
Carbohydrate, by difference
36g
28%
Protein
39g
85%
Vitamin A, RAE
96µg
14%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
44µg
49%
Calcium, Ca
93mg
9%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
57µg
14%
Iron, Fe
5mg
28%
Magnesium, Mg
44mg
14%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
289mg
41%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
1170mg
78%
Water
210g
8%
Zinc, Zn
6mg
75%

Beef Stroganoff Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Stroganoff Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.