Beef Stroganoff

Course : Beef
Serves: 6
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1 Pound Sirloin, Thinly Sliced
3 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
1 Large Onion, Quartered
1/2 Pound Fresh Mushrooms
1/4 Cup Butter Or Margarine
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Dry White Wine
1 Cup Sour Cream
1/4 Teaspoon Dijon Style Mustard
1 Tablespoon Worcestershire Sauce
1 package Hot Buttered Noodles

Preparation / Directions:

Place meat, oil and vinegar in a glass bowl; mix well. Cover and refrigerate 2 hours. Drain beef and dry with paper towel. Assemble and attach rotor slicer/shredder using thick slicer cone (no 3). Turn to speed 4 and slice onion and mushrooms; set aside. Melt butter in a 12-inch skillet over medium-high heat. Add meat and saute until just barely cooked. Remove from pan and set aside. Add onion and mushrooms to pan and saute 1 minute. Reduce heat and add salt, pepper, and wine. Cook 5 minutes. Return beef to pan and cook 1 minute. Remove from heat and stir in sour cream, mustard, and worcestershire sauce. Serve immediately over hot noodles.


Nutritional Information:

235 Calories (kcal); 23g Total Fat; (88% calories from fat); 2g Protein; 4g Carbohydrate; 38mg Cholesterol; 481mg Sodium

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