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Beef and Mushroom Stroganoff with Mashed Potatoes
Recipes
Beef and Mushroom Stroganoff with Mashed Potatoes
6 servings
40 minutes total

Ingredients

  • 3 oz shallots
  • 1 boneless ribeye steak (about 1 lb)
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons ghee (clarified butter)
  • 16 oz sliced fresh white mushrooms
  • ½ cup dry sherry (or chicken broth)
  • 1 ½ cups chicken broth (or stock)
  • 12 oz refrigerated mushroom sauce
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon paprika
  • 2 tablespoons fresh chives, divided
  • 2 tablespoons fresh dill, divided
  • 2 tablespoons fresh Italian parsley, divided
  • 24 oz refrigerated mashed potatoes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 8 oz sour cream

Steps

    1. Chop shallots finely. Trim any thick fat from steak, then cut steak into thin strips. Season with 1 teaspoon salt and ½ teaspoon pepper, then coat with 1 tablespoon oil (wash hands).
    2. Melt ghee in large, deep sauté pan on medium-high 2–3 minutes. Add steak to pan (in batches) and cook 1–2 minutes on each side until browned. Remove from pan; repeat with remaining steak.
    3. Stir shallots and remaining 1 tablespoon oil into same pan. Cook and stir 2–3 minutes until softened. Stir in mushrooms. Cook and stir 4–5 minutes until most of the liquid has evaporated.
    4. Stir in sherry. Cook 4–5 minutes until most of the liquid has evaporated, then stir in stock, mushroom sauce, mustard, paprika, and remaining ½ teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes.
    5. Meanwhile, chop chives, dill, and parsley finely. Heat mashed potatoes following package instructions. Combine cornstarch and water in small bowl.
    6. Pour cornstarch mixture into pan, stirring continuously until blended. Return steak to pan. Cook until steak is 145°F and sauce has thickened.
    7. Remove pan from heat, then stir in sour cream and 1 tablespoon each chives, dill, and parsley. Divide potatoes among serving plates; top with beef and sauce. Sprinkle with remaining 1 tablespoon each chives, dill, and parsley. Serve.

Amount per ⅙ recipe serving: Calories 600, Total Fat 42g, Sat Fat 20g, Trans Fat 0g, Chol 115mg, Sodium 1300mg, Total Carb 25g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 6%