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Beef Stroganoff

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 937kcal

Ingredients

Salad

  • 2 cups Spring mix
  • 8 Grape tomatoes halved
  • 1/2 cup Cucumber sliced into half circles
  • 2 TBSP Red onion sliced thin

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Stroganoff

  • 1/2 TBSP Extra-virgin olive oil
  • 8 oz Ground beef
  • 2 TBSP Onion diced
  • 1 clove Garlic minced
  • 4 oz Mushrooms sliced
  • 1/2 TBSP All-purpose flour
  • 1/4 cup Beef broth
  • 1/4 cup Heavy cream
  • 1/4 TBSP Worcestershire sauce
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 4 oz Egg noodles
  • 2 TBSP Sour cream
  • 1/2 cup Green Peas

Garlic bread

  • 2 slices Crusty bread
  • 1 TBSP Butter
  • 2 cloves Garlic minced

Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Cucumber
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Place all the ingredients for the salad into a bowl. Set aside.
  • Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
  • Preheat a skillet over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and garlic. Saute until the onion is translucent and golden brown.
  • Add sliced mushrooms and saute for another 5 minutes.
  • Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
  • Add beef broth, heavy cream, Worcestershire sauce, salt, and black pepper and bring it to a simmer. Turn the heat to low and simmer for about 10 minutes.
  • In the meantime, bring a salted pot of water to a boil. Cook the pasta according to the instructions on the package. Once tender, drain well.
  • Using the oven broiler on low or a toaster oven: Place the bread on a baking sheet. Spread with butter and garlic. Toast until golden brown.
  • Dress the salad.
  • Mix together the sparkling water and cucumber. Serve over ice if desired.
  • Remove the stroganoff from the heat and stir in sour cream and peas until fully combined. Stir in the noodles. Season with salt to taste as needed.
  • Serve the stroganoff with salad, bread, and spritzer.

Nutrition

Calories: 937kcal | Carbohydrates: 96g | Protein: 40g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 994mg | Potassium: 908mg | Fiber: 7g | Sugar: 18g | Vitamin A: 837IU | Vitamin C: 19mg | Calcium: 153mg | Iron: 7mg