Beef Stroganoff in Rosé Sauce

Prep time: 10min
Total time: 40min
Serves: 4
2 tbsp
olive oil, divided
30 mL
1 lb
boneless blade steak, cut crosswise into 1/4-inch (5-mm) thick slices
500 g
1/4 tsp
each salt and pepper
1 mL
1/2 lb
sliced cremini mushrooms
250 g
1
large onion, thinly sliced
1/4 cup
tomato paste
60 mL
2 cups
beef broth
500 mL
1/3 cup
sour cream
75 mL
2 tbsp
chopped fresh chives
30 mL
12 oz
egg noodles, cooked according to package directions
375 g
Per serving (1/4 of the recipe):
calories
650
fat
22 g
saturated fat
7 g
carbs
71 g
sugar
6 g
protein
43 g
cholestrol
180 mg
fibre
4 g
sodium
780 mg

Directions

  1. In large ovenproof skillet with lid, or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Season meat with salt and pepper. Brown beef on all sides, 5 to 6 min. Transfer to plate.

  2. Add remaining oil to skillet. Stir in mushrooms and onions, cook 8 min. or until golden brown. Stir in tomato paste, cook 1 min. Stir in beef broth. Bring to a boil and stir beef (and juices on plate) into skillet mixture.

  3. Cover and bake in preheated 375°F (190°C) oven 15 min., or until meat is tender. Remove from oven. Stir in sour cream and chives. Serve over egg noodles.