Beef Stroganoff for 1
Yield
1 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef chuck steak
|
|
| 1 | tablespoon |
butter
or margarine |
|
| ½ | tablespoon |
vegetable oil
|
|
| ⅛ | pound |
mushrooms
sliced |
|
| 2 | tablespoons |
onions
finely chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 1 | dash |
paprika
|
*
|
| 1 | dash |
black pepper
|
*
|
| ¼ | cup |
sour cream
|
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| 1 | x |
noodles
hot cooked or rice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef chuck steak
|
|
| 15 | ml |
butter
or margarine |
|
| 7.5 | ml |
vegetable oil
|
|
| 56.7 | g |
mushrooms
sliced |
|
| 3E+1 | ml |
onions
finely chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 1 | dash |
paprika
|
*
|
| 1 | dash |
black pepper
|
*
|
| 59 | ml |
sour cream
|
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| 1 | x |
noodles
hot cooked or rice |
*
|
Directions
Discard bone and fat from meat and cut into thin, bite-size strips.
Heat ½ tablespoons of the butter with the oil in frying pan over medium-high heat.
Add mushrooms and onion and cook, stirring until golden.
Lift out and set aside.
Add remaining ½ tablespoons of butter to pan.
Add beef strips and cook over high heat, turning meat and shaking pan, just until browned.
Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream.
Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil.
Sprinkle with parsley.
Serve over noodles or rice.
