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Obesity Discussion · 06-26-07, 02:24 AM

BEEF STROGANOFF

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:25:00

Calories: 539
Fat: 44 grams
Protein: 28 grams
Carbohydrates: 4 grams
Fiber: 0 grams
Net Carbs: 3 grams
1 1/4 pounds skirt steak or beef tenderloin, cut into 2" x 1"
strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup reduced sodium beef broth or 3 tablespoons demiglace
mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard
1. Heat oven to warm setting. Sprinkle meat with salt and
pepper. In a large nonstick skillet heat oil over mediumhigh
heat. Brown meat in batches, about 1 minute per
side. Transfer to a platter and place in oven. Melt butter
in skillet; add onion and cook 3 minutes, until softened.
Add mushrooms. Cook 10 minutes, stirring occasionally,
until mushroom liquid evaporates. 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.
Reduce heat to low and cook 2-3 minutes, until meat is
heated through. Season to taste with salt and pepper.
No recipe file would be complete without this 18th century
classic Russian entre. Do not overcook the meatit will toughen.

06-26-07, 02:24 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Beef Stroganoff BEEF STROGANOFF Servings: 4 Prep time: 0:15:00 Bake/Cook time: 0:25:00 Calories: 539 Fat: 44 grams Protein: 28 grams Carbohydrates: 4 grams Fiber: 0 grams Net Carbs: 3 grams 1 1/4 pounds skirt steak or beef tenderloin, cut into 2" x 1" strips salt and pepper 2 tablespoons canola oil 1 tablespoon butter 1/2 cup finely chopped Spanish onion 1 cup small white mushrooms 1/4 cup dry red wine 1 cup reduced sodium beef broth or 3 tablespoons demiglace mixed with 3/4 cup water 1/4 cup sour cream 1 teaspoon Dijon mustard 1. Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over mediumhigh heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven. Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. 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. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper. No recipe file would be complete without this 18th century classic Russian entre. Do not overcook the meatit will toughen. Atkins - Beef Stroganoff Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________