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Spinach Egg Noodles Stroganoff Recipe
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Sirloin steak||1 1⁄2 Pound, cut in 1 in (2.5 cm) strips (750 Gram)|
|Melted butter||30 Milliliter (2 Tablespoon)|
|Shallots||2 , chopped|
|Onion||1 , thinly sliced|
|Mushrooms||1⁄2 Pound, diced (250 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Dry red wine||250 Milliliter (1 Cup, Valpolicella)|
|Beef stock||500 Milliliter, heated (2 Cup)|
|Cornstarch||25 Milliliter (1 1/2 Tablespoon)|
|Cold water||45 Milliliter (3 Tablespoon)|
|Spinach||3⁄4 Pound (375 Gram)|
|Egg noodles||1 Cup (16 tbs), cooked|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
Serving size: Complete recipe
Calories 3129 Calories from Fat 1336
% Daily Value*
Total Fat 150 g230.7%
Saturated Fat 64.5 g322.6%
Trans Fat 0.1 g
Cholesterol 542.1 mg
Sodium 2198.5 mg91.6%
Total Carbohydrates 184 g61.3%
Dietary Fiber 16.7 g66.8%
Sugars 19 g
Protein 199 g397.5%
Vitamin A 703.9% Vitamin C 227.4%
Calcium 95% Iron 150.8%
*Based on a 2000 Calorie diet
Add meat and cook 2 minutes over medium-high heat.
Turn over, season and cook 1 more minute.
Remove meat from pan.
Add butter, shallots and onion; cook 3 minutes over low heat.
Add mushrooms, parsley and thyme; cook 3 minutes over medium heat.
Correct seasoning and add wine; cook 3 minutes over high heat.
Stir in beef stock; cook 3 minutes over low heat.
Mix cornstarch with water; stir into sauce and cook about 2 minutes.
Replace meat in sauce, fold in noodles and simmer 2 minutes.