• Cooking Time:
  • Servings: 12
  • Preparation Time:


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.


  • 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.

Categories: Beef  Main Dish 
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