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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A lower fat, but still delicious version of the classic dish from Russia. Ingredients:
1 lb top round beef, sliced thin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon canola oil |
1 tablespoon butter |
1 1/2 cups onions, sliced |
2 cups mushrooms, sliced |
2 tablespoons flour |
1 (15 ounce) can chicken broth |
2 teaspoons dijon mustard |
1 cup sour cream |
Directions:
1. Season meat with salt and pepper. Heat oil in a large skillet over medium high heat. Add beef and cook about 4 minutes, stirring to brown evenly. Remove and set aside.
2. Melt butter in the skillet. Add onions and cook until softened, stirring occasionally, about 4 minutes. Add mushrooms and cook about 4 minutes more. Sprinkle 1 tablespoon flour into skillet and stir until incorporated. Repeat with second tablespoon of flour. Pour in broth in a stream while stirring. Bring to a boil, then reduce heat and stir in mustard.
3. Return beef and any accumulated juices. Heat for about 2 minutes. Remove from heat and add sour cream.
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