Beef Stroganoff

Ingredients

• Onions

  Raw

  1 large or 150g

• Parsley

  Raw

  ¼ cup or 15g

• Mushrooms

  Portabella, raw

  1 ½ cup diced or 129g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  1 steak (yield from 136 g raw meat) or 108g

• Butter

  Unsalted

  1 tbsp or 14g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 ½ cup or 360g

• Sour cream

  Reduced fat

  1 ½ cup or 345g

• Wheat flour

  White, all-purpose, unenriched

  3 tbsp or 23g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Coarsely chop onion and parsley. Slice mushrooms and steak evenly.
2. Melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook for a bit, then add steak strips, and cook more until the mushrooms are limp and browned and the steak is cooked. Remove to a bowl, and set aside.
3. In the same skillet, stir in broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the meat mixture to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles, rice, mash, or alone.