Beef Stroganoff

Beef Stroganoff

Rather than using a more expensive cut of tenderloin, you can use sirloin steak marinated in soy sauce to create a rich, beefy stroganoff. Buy a whole cut of sirloin steak and cut it yourself to the desired thickness. Note carb counts omit the egg noodles which you can serve or not as you desire.
  • Prep: 45 min
  • Cook: 30 min
  • Total: 1 hour 15 min
  • Serves 8
Beef Stroganoff

Carbohydrate Counts

Carbs-per-gram ratio: 0.0334

Serving Size 293g (about 10g carbs)

Carb calculations Weight Carbs
White mushrooms 908g (30g)
Onion (10g)
Sugar 8g (8g)
Flour 12g (9g)
Tomato paste (5g)
Sour cream 250g (16g)
Net Weight 2337g (78g)

Egg noodles omitted. If serving, 0.3272g carb per 1g cooked noodles.

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Prep
  • 2 ½ pounds sirloin steak
  • Cut steak lengthwise along the grain into four equal pieces. Trim off any excess fat.
  • 2 tablespoons soy sauce
  • Using a fork, poke holes along meat and place in large baking dish. Coat both sides of meat with soy sauce. Cover dish tightly with plastic wrap and marinate in fridge for at least 15 minutes or up to 2 hours.
  • 908g / 2 pounds white mushrooms, cleaned and sliced
  • While meat marinates, prepare mushrooms. Place in a large microwave safe bowl. Microwave on high power until mushrooms have decreased in volume by half and a pool of water has formed at the bottom of the bowl, about 10 minutes. Drain mushrooms.
  • 1 onion, finely chopped
  • Add chopped onion to bowl with mushrooms and set aside.
  • 4 teaspoons hot water
  • 2 tablespoon dry mustard
  • 8g / 2 teaspoons sugar
  • ½ teaspoon ground pepper
  • In a separate medium bowl, combine water, mustard, sugar, and pepper in a small bowl and whisk to combine.
  • 2 ½ cups beef broth
  • ⅔ cup white wine
  • Add beef broth and white wine. Stir to combine and set aside.
  • Pasta
  • 6 quarts water
  • Bring water to a boil in a large stock pot. Begin cooking steak while water heats.
  • 2 pounds egg noodles
  • 1 tablespoon salt
  • Once boiling, add salt and noodles. Stir well and cook until al dente, about 8 minutes.
  • Drain pasta and set aside until ready to serve.
  • Steak
  • 3 tablespoons canola oil
  • Heat oil in a Dutch oven over medium-heat until smoking.
  • reserved steaks
  • 2 teaspoons ground pepper
  • Remove steaks from fridge and pat dry with a paper towel. Lightly season with pepper. Cook in skillet until browned on all sides and internal temperatures reaches 125°F to 130°F on an instant read thermometer, about 8 minutes. Reduce heat if fond starts to burn.
  • Transfer steak to a plate and set aside to prepare sauce.
  • Sauce
  • reserved mushrooms and onions
  • In still hot Dutch oven, sauté mushrooms and onions in accumulated juices from steak on high heat until they begin to brown and dark bits form on bottom of the pan, about 8 minutes.
  • 12g / 1 ½ tablespoons flour
  • 1 ½ tablespoons tomato paste
  • Add flour and tomato paste to pan with mushrooms and onions. Stir, over heat, until completely coated.
  • reserved broth-wine-mustard-sugar mixture
  • Add reserved broth, wine, and spice mixture to pot. Stir and scrap up and fond. Cook over medium-high heat until sauce has thickened and reduced slightly, about 8 minutes.
  • Cut steak along grain into 1/4-inch thick strips. Add to sauce and stir until warm, about 2 minutes.
  • 250g / 1 cup sour cream
  • ¼ cup white wine
  • Remove from heat and let rest for a moment. Add sour cream and wine.
  • Serving
  • 1 tablespoon chopped fresh parsley
  • Scope pasta onto a plate. Top with sauce and steak. Sprinkle chopped parsley over top. Serve.
From . ( Adapted from Cook's Illustrated.
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