Peppery Beef Stroganoff

This recipe is taken from the 1985 Milk Calendar. This is the Peppery Beef Stroganoff recipe.

  • Prep: 20 min
  • Cooking: 30 min - 40 min
Yields 4 - 6 servings
peppery beef stroganoff

Ingredients

  • 1 1/2 lbs (675 g) sirloin steak (1-in /2 1/2 cm thick)
  • 1 tbsp (15 mL) ground black pepper
  • 1/3 cup (80 mL) vegetable oil
  • 1/3 cup (80 mL) butter
  • 2 onions sliced
  • 2 garlic cloves minced
  • 1 lb (450 g) mushrooms sliced
  • 3 tbsp (45 mL) brandy or beef broth
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) hot Milk
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 tbsp (15 mL) tomato paste
  • 2 dill pickles in julienne
  • 1/2 cup (125 mL) sour cream
  • A dash of Tabasco sauce
  • Salt and pepper to taste
  • 1 lb (450 g) fettucine
  • 3 tbsp (45 mL) butter
  • 3 tbsp (45 mL) chopped fresh parsley

Preparation

Slice steak into thin strips. Pat meat dry and dust with pepper. Heat half the oil in a large skillet; cook half the meat until nicely browned. Reserve. Repeat with remaining meat. Discard excess oil.

Return pan to heat; melt half the butter. Add onions and garlic; cook until tender. Add mushrooms and brandy; cook until mushrooms are tender and any liquid in the pan has evaporated. Add to reserved meat.

Return pan to heat; add remaining butter. Stir in flour; cook 5 min without browning. Whisk in milk, Worcestershire sauce, tomato paste and bring to a boil. Cook 5 min. Add pickles, sour cream and meat. Heat gently. Season to taste.

Cook fettucine according to instructions on package until al dente. Toss with butter; season to taste. Serve with beef; sprinkle with parsley.

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Nutrition

Nutritional Information

per serving
Energy: 851 Calories
Protein: 46 g
Carbohydrate: 78 g
Fat: 38 g
Fibre: 4.9 g
Sodium: 169 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 17 % / 184 mg
Selenium: 197 %
Folate: 113 %
Vitamin B12: 89 %
Zinc: 80 %