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Delicious Beef Stroganoff

Delicious Beef Stroganoff

November 11, 2014 at 1:12 PM

Made with tasty beef chuck roast, mushrooms and white wine, this beef stroganoff recipe always delivers to the tastebuds.  Excerpted from our "Healthy Kidney Cookbook," this beef stroganoff recipe makes for a fabulous dinner entree.

Beef Stroganoff

beefstroganoff.jpg

(Serves 8)

Ingredients:

  • 2 lbs. beef chuck roast

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground black pepper

  • 3 tablespoons butter, divided

  • 1/2 lb white mushrooms, sliced

  • 4 green onions, sliced

  • 1/3 cup white wine

  • 1/4 cup all-purpose flour

  • 1 1/4 cups reduced-sodium beef stock, divided

  • 1 teaspoon prepared mustard

  • 1/3 cup light sour cream


Preparation

Season roast with onion powder, garlic powder and pepper. Cut into strips. Melt 1 tablespoon butter in large skillet over medium heat. Add mushrooms and green onions. Cook until mushrooms are brown (about 5 minutes). Remove from skillet.

Add 1 tablespoon butter to skillet and melt. Cook 1/2 of the beef strips and then remove from skillet. Add 1 tablespoon butter to skillet and melt. Cook the other 1/2 of beef strips and then remove from skillet. Pour wine into the skillet and scrape skillet.

Combine flour and 1/4 cup beef broth. (It’s best to place in a jar with tight-fit lid and shake to combine). Stir into skillet and whisk until smooth. Stir in remaining broth and mustard. Then return beef to pan. Bring to boil.

Cover and let simmer for 1 hour or until meat is tender. Stir in prepared mushrooms and sour cream 5 minutes before serving. Serve over noodles or rice.

Nutritional Information

Calories............................................................... 256 kcals
Carbohydrates.............................................................. 6 g
Protein.......................................................................16 g
Fat............................................................................18 g
Sodium................................................................. 315 mg
Potassium............................................................. 241 mg
Phosphorus........................................................... 281 mg

Recipe from Angela D Coleman, Dietitian, Renal Center of North Denton.



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