Beef Stroganoff
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tsps
Canola Oil1 small
Onion (thinly sliced)2 cloves
Garlic (minced)1 tbsp
All-Purpose Flour2 cups
Beef Broth (low-sodium)1 cup
Red Wine (dry)3 tsp
Salt4 tsps
Parsley (minced fresh)Directions:
1
Watch how to make this recipe
2
Heat 2 teaspoons of the oil in a large skillet over medium-high heat
3
Add the beef and cook until browned on all sides, about 5 minutes
4
Transfer the meat with its juices to a plate
5
Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat
6
Add the onions and cook, stirring, until soft and translucent, about 3 minutes
7
Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes
8
Return the beef and juices to the pan and stir to incorporate
9
Sprinkle with the flour and stir until well combined
10
Add the beef broth, wine, salt, and pepper and bring to a boil
11
Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes
12
Stir in the yogurt and cook for 1 minute more
13
Spoon the mixture over the noodles and garnish with parsley
14
Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc Good source of: Fiber, Magnesium