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Easy Beef Stroganoff Recipe
|Olive oil||3 Tablespoon|
|Beef stew meat||1 1⁄2 Pound, cubed|
|Onion||1 Large, chopped|
|Mushrooms||1⁄2 Cup (8 tbs) (Fresh Or Canned)|
|Beef broth||2 Can (20 oz)|
|White wine||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Wide egg noodles||8 Ounce|
|Sour cream||1 Tablespoon|
|Chopped chives||1⁄4 Cup (4 tbs)|
Calories 607 Calories from Fat 299
% Daily Value*
Total Fat 33 g51.4%
Saturated Fat 9 g44.9%
Trans Fat 0 g
Cholesterol 128 mg
Sodium 729.3 mg30.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 2.4 g9.8%
Sugars 3.6 g
Protein 38 g76.2%
Vitamin A 11.4% Vitamin C 14.9%
Calcium 5.8% Iron 16.1%
*Based on a 2000 Calorie diet
Brown the meat and remove to a kettle or slow cooker.
Add the onion and mushrooms to the drippings in the skillet; saute until onion is caramelized and mushrooms are brown.
Add the onion mixture, beef broth, wine, salt, garlic powder and parsley to the meat mixture; bring to a boil.
Reduce to a slow simmer.
Simmer for 3 to 4 hours, or for 6 to 8 hours on Low in a slow cooker.
Cook the egg noodles using the package directions about 30 minutes before serving.
Add the butter to the drained noodles.
Serve the meat mixture over the noodles.
Garnish with dollops of sour cream and chives.