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Dijon Beef Stroganoff Recipe

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This recipe for Dijon Beef Stroganoff, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. beef tenderloin, trimmed of visible fat and cut into 1-1/2 inch chunks
3/4 tsp. salt
1/4 tsp. freshly ground pepper
3 tsp. extra-virgin olive oil
1 (8 oz.) pkg. sliced fresh mushrooms
1 large shallot, minced
2 garlic cloves, minced
1-1/2 C reduced sodium beef broth
1/3 C fat free sour cream
1 T Dijon mustard

Directions:
Directions:
Sprinkle the beef with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Heat 2 tsp. of the oil in a 12 inch nonstick skillet over medium high heat. Add the beef and cook, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer the beef to a plate. Heat the remaining 1 tsp. oil in the same skillet over medium high heat. Add the mushrooms and the remaining 1/2 tsp. salt and 1/8 tsp. pepper; cook, stirring occasionally, until the mushrooms start to release their liquid, about 1 minute. Add the shallot and garlic; cook, stirring occasionally, until the shallot is softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until the mixture is reduced by about one-half, about 6 minutes. Stir in beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard. Serve at once.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
188 calores = about 2/3 cup

 

 

 

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