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Beef Stroganoff With Rice

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Ingredients
  Beef round steak 3⁄4 Pound, cut 1/2 inch thick and trimmed of fat
  Cooking oil 1 Tablespoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Instant beef bouillon granules 1⁄2 Teaspoon
  Plain yogurt 8 Ounce (1 Carton)
  All purpose flour 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Hot cooked rice 2 Cup (32 tbs)
Directions

Partially freeze steak.
Thinly slice across grain into bite-size strips.
In skillet brown meat, half at a time, in hot oil for 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms to skillet; cook for 2 to 3 minutes or till tender.
Remove mushrooms.
Add sherry, water, and bouillon granules to skillet; bring to boiling.
Cook, uncovered, over high heat about 3 minutes or till liquid is reduced to 1/3 cup.
Combine yogurt, flour, sugar, salt, and pepper; mix well.
Stir yogurt mixture into liquid in skillet; stir in meat and mushrooms.
Cook and stir over low heat till thickened and heated through; do not boll.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Beef

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1715 Calories from Fat 503

% Daily Value*

Total Fat 56 g86.9%

Saturated Fat 7.3 g36.3%

Trans Fat 0 g

Cholesterol 29.6 mg9.9%

Sodium 2961.4 mg123.4%

Total Carbohydrates 157 g52.4%

Dietary Fiber 3.4 g13.5%

Sugars 18.9 g

Protein 127 g254.2%

Vitamin A 4.5% Vitamin C 8.2%

Calcium 29.6% Iron 42.2%

*Based on a 2000 Calorie diet

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Beef Stroganoff With Rice Recipe