Beef Stroganoff

197 Reviews
98% would make this recipe again

Beef cooked in a creamy tomato sauce with mushrooms.

A classic in international cuisine. Named after a nineteenth-century Russian diplomat, Count Paul Stroganov.

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Preparation : 15 min Cooking : 40 min
340 calories/serving

Ingredients

400 g beef, top sirloin, cut into 1 x 5 cm strips
3 tbsp white flour (all purpose) 24 g
2 tbsp canola oil 30 mL
1 onions, finely chopped 200 g
2 tbsp butter, unsalted 28 g
1 cup beef broth 250 mL
16 button (white) mushrooms, thinly sliced 220 g
2 tbsp tomato paste 35 g
1/4 cup whipping cream 35% 65 mL
2 tsp Worcestershire sauce 10 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cut the meat into 1 X 5 cm strips, then coat them with flour.
  2. Heat the oil in a frying pan over medium heat. Sauté the finely chopped onion a few minutes until traslucent, then take it out of the pan and set aside on a small plate.
  3. Turn the heat up high, add the butter, and brown the pieces of meat in the same pan, until nicely coloured, about 5 min. For large quantities, avoid crowding the meat in the pan and work in batches. Add the warm broth to deglaze the pan. Put the onion back in and season with salt and pepper. Start cooking gently, covered, for about 20-25 min.
  4. Add the thinly sliced mushrooms, then continue to cook an additional 10 min.
  5. In a small bowl, mix the tomato paste with the cream and Worcestershire sauce. Add to the pan and cook over very low heat 3-5 min, taking care not to let it boil. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

340

Fat

21 g

32 %

Saturated 9 g
+ Trans 0.5 g

48 %

Cholesterol

80 mg

Sodium

250 mg

11 %

Carbohydrate

13 g

4 %

Fibre

1 g

6 %

Sugars

4 g

Net Carbs

12 g

Protein

25 g

Vitamin A

32 %

Vitamin C

9 %

Calcium

4 %

Iron

22 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 2 ½
Fats 3
More info
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Reviews

197 Reviews (191 with rating only) 98% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | French

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

I've made this 3 times already and it always receives rave reviews. It's good the second day too. I used thick yogurt instead of whipping cream with no loss of flavour.

Useful 7
february 27, 2009 | I would make this recipe again

tasty and worth the work. I increased the amount of cream/tomato paste added at the end for a lighter sweeter flavour.

Useful 2
february 13, 2010 | I would make this recipe again

Delicious!Simple ingredients,simple preparation. Needs a little time to cook,so can't be a last-minute choice. Could be done in the slow-cooker. Good for a "company" dish.Will definitely make again.

Useful 1

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