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Beef Stew Stroganoff
Yield: Makes 6 servings
Ingredients:
2tablespoons olive oil or canola oil
1-1/2pounds lean boneless beef (bottom round), cut into 1-inch cubes
1/2teaspoon salt
1/2teaspoon black pepper
1/2teaspoon dried thyme
1teaspoon caraway seeds
2cans (14-1/2 ounces each) beef broth
1/2cup thinly sliced carrots
1/2cup chopped red bell pepper
1cup sliced mushrooms
4ounces baby red potatoes, unpeeled, quartered (about 4 small)
2tablespoons sour cream
Preparation:
1.In a heavy-bottomed pot, heat oil over medium-high heat. When hot, add beef, cooking and stirring until meat juices evaporate and begin to caramelize.2.Stir in salt, pepper, thyme, caraway seeds and broth. Stir well to loosen bits of browned bits. Bring to a boil.3.Add carrots, bell pepper, and mushrooms. Lower heat and simmer stew slowly, covered, 1 hour.4.Add potatoes, and increase heat. When stew comes to a boil, lower heat and simmer, covered, 20 minutes more.5.Taste for seasoning, and stir in sour cream. Cook about 2 minutes or just until heated through.6.Serve over cooked noodles. For a low-carb meal, serve over cooked spaghetti squash, or spoon over a bed of sautéed shredded cabbage.
Nutritional Information:
Serving Size: 1 cup
Sodium
726 mg
Protein
27 g
Fiber
1 g
Carbohydrate
5 g
Cholesterol
68 mg
Saturated Fat
3 g
Total Fat
12 g
Calories from Fat
46 %
Calories
236
Dietary Exchange:
Meat
3
Vegetable
1
Fat
1
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