The Shredded Chef: 120 Recipes for Building Muscle, Getting Lean, and Staying Healthy (The Build Muscle, Get Lean, and Stay Healthy Series) by Matthews Michael

Author:Matthews, Michael [Matthews, Michael]
Language: eng
Format: epub, azw3, pdf
Publisher: Waterbury Publishers, Inc.
Published: 2014-01-14T23:00:00+00:00

Beef Stroganoff

Servings: 4

Prep Time: 10 mins

Cooking Time: 1 hr – 1 hr 10 mins

(Per Serving)

Calories: 322

Protein: 30 grams

Carbohydrates: 9 grams

Fat: 19 grams

Ingredients

• 1 pound lean beef tenderloin, sliced

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 4 tablespoons unsalted butter

• 1/2 medium yellow onion, sliced

• 2 tablespoons cornstarch

• 1/2 can (10.5 ounces) condensed beef broth

• 1/2 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 tablespoon Worcestershire sauce

• 1 can (4 ounces) sliced mushrooms, drained

• 3 tablespoons fat-free sour cream

• 3 tablespoons fat-free cream cheese

• 3 tablespoons white wine

Directions

1. Season the meat with the salt and pepper. Melt the butter in a large skillet over medium heat. Add the beef and brown on all sides. Push to one side of the pan.

2. Add the onions and cook for 3 – 5 minutes, until tender. Push the onions over to the side with the beef. Mix the cornstarch with 2 tablespoons of beef broth then pour into the skillet, mix with the juices in the pan to dissolve.

3. Pour in the remaining beef broth. Bring to a boil, stirring frequently. Lower the heat and stir in the mustard, garlic, and Worcestershire. Cover with a tight fitting lid and simmer for 45 minutes to an hour, until the meat is a desired level of doneness.

4. 5 minutes before the beef is done, stir in the mushrooms, sour cream, cream cheese, and white wine. Stir well and let the beef finish cooking in the sauce.

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