Beef Stroganoff
- 1 lb sirloin steak, cut into ¼ inch strips
- 4 Tbsp flour
- 4 Tbsp unsalted butter
- 4 oz mushrooms, sliced (fresh or no-salt-added canned)
- ½ cup onion, chopped
- 1 clove garlic, minced
- (optional) 1 Tbsp no-salt-added tomato sauce
- 1 cup beef bouillon
- 1 cup sour cream
- 2 Tbsp dry white wine
- Coat the sirloin strips with the flour. Brown meat quickly in 2 Tbsp butter. Add mushrooms, onions, and garlic and saute 3-4 minutes.
- Remove meat and vegetables from pan.
- Add 2 Tbsp butter to the drippings in the pan. Blend 3 Tbsp flour. Simmer, stirring constantly, for 2 minutes
- Add (optional) tomato paste. Stir in beef bouillon. Cook and stir until bubbling.
- Return the steak and vegetables to the skillet. Add sour cream and wine. Cook on low heat until heated through. (Do not boil).
- Serve over noodles.
Serving size: 4 oz. Sodium: 100mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/beef-stroganoff/
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