Beef Stroganoff With Brandy
2 tablespoons olive oil
3 pounds beef tenderloin, trimmed, cut in 3 inch x 1 inch x 1/4 inch strips
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
2 medium onions, chopped
4 cloves garlic, minced
16 ounces fresh mushrooms, sliced 1/4 inch thick
1 cup low sodium beef broth
1 1/2 cup low fat sour cream
1/2 cup brandy
6 tablespoons fresh parsley, minced
In a large nonstick skillet, heat the oil over high heat.
Brown the beef for 2 minutes, transfer to a warm platter, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Melt the butter in the skillet over moderate heat.
Add the onions and garlic and saute for 2 minutes or until onions are tender, then stir in the mushrooms, cover and cook for 3 minutes.
Uncover and stir in the remaining salt and pepper, and add the beef broth.
Bring to a boil, stirring to scrape up any browned bits, and boil, uncovered for 2 minutes.
Remove the skillet from the heat and whisk in the sour cream until smooth.
Stir in the beef and any juices that have collected on the platter.
Add brandy and place over low heat and stir constantly just until heated through (don't let the sauce boil).
Turn heat off and place Stroganoff in a serving dish and sprinkle with parsley.
Serve over whole grain pasta cooked al dente.
Pairs Well With
This version of beef stroganoff you would be proud to serve your relatives and friends.
Nutritional facts per serving: Calories 321; Total fat 17 grams, Saturated fat 7 grams; Protein 34 grams; Carbohydrate 7 grams; Fiber 1 gram; Sodium 307 mg; Cholesterol 105 mg.
We found this delightful recipe in "Down Home Cooking" cookbook.