Search
by Ingredient

Filet Stroganoff

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by denise

YIELD

servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ½ 680.4
POUNDS G BEEF
tenderloin, cubed
1 1
X X ALL-PURPOSE FLOUR
for dusting *
¼ 59
CUP ML PICKLES, DILL
chopped
½ 226.8
POUND G MUSHROOMS
sliced
1 1
MEDIUM MEDIUM ONIONS
minced
¼ 59
CUP ML VEGETABLE OIL
olive, vegetable or peanut
1 1
PINCH PINCH PAPRIKA *
½ 118
CUP ML RED WINE *
½ 118
CUP ML BEEF STOCK
prefer veal stock if possible
½ 118
CUP ML SOUR CREAM
1 1
X X BLACK PEPPER
to taste *
1 1
X X SALT
to taste *

Directions

Heat the oil in a pan and dust the beef with flour, shaking off any excess.

When the oil is hot, add the meat and onion.

Brown the meat, then add pickle, mushrooms, and paprika.

Add the red wine, then the stock.

Bring to a boil and reduce heat to simmer for 10 minutes.

Add sour cream, heat through, correct seasoning with salt and pepper, and serve with Spaetzle.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 796 58% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 271mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 104g
Vitamin A 4% Vitamin C 6%
Calcium 7% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

    Email this recipe