155
90.9716796875
Here's another quick one for you. I did this in 20 minutes. Stick a pot on the back burner and cook your rice or egg noodles (I prefer the latter) while making this dish, and dinner for four (or 1, 2, or 3 with leftovers) is on the table in less than 30.
156
102.375
156
103.59375
“Beef” Stroganov
May 11, 2008
30 min or less active, 30 min or less total, fall, main, spring, summer, vegan, winter
Here's another quick one for you. I did this in 20 minutes. Stick a pot on the back burner and cook your rice or egg noodles (I prefer the latter) while making this dish, and dinner for four (or 1, 2, or 3 with leftovers) is on the table in less than 30.Information
Servings: 4
Time: About 20 minutes active and total
Price: About $14.52 total;$3.63 per serving
Nutrition (per serving):
Calories: 279
Protein: 18g
Fat: 18g
Saturated fat: 11g
Carbohydrates: 13g
Fiber: 6g
Sodium: 754mg
Cholesterol: 40mg
High In:
Good Source:
Low In:
Ingredients
- 2 Tbsp unsalted (always use unsalted) butter, divided (vegans can substitute EVOO here)
- 1 medium onion, sliced into thin rings
- 2 garlic cloves, minced
- 2-6oz packages steak style veggie strips (I used Lightlife)
- 1/2 lb button mushrooms, thinly sliced
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 8 oz sour cream (vegans can use plain soy yogurt)garnish with chopped parsley, thyme, rosemary or other hearty fresh herb you have around
Preparation
- Melt butter or EVOO in large skillet and saute onion rings and garlic until translucent, about 5 minutes over medium-low heat.
- Raise heat to medium and add steak strips. Brown for about 5-10 minutes.
- Add sliced mushrooms, salt, pepper and nutmeg. Cook 5 minutes until they soften and begin to release their juices.
