Tuesday, December 27, 2011

Beef Stroganoff

This is one of my favorite meals. It's great on rice, noodles or smashed potatoes. And as it is my birthday... Well, that and some red velvet cake. yum.

This recipe however comes from Atkins.com... so it is low carb. and still delicious.




Ingredients:


1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Directions:

1.Heat oven to warm setting. Sprinkle meat with salt and pepper.
2.In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
3.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
4.Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.
5.Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper