Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Snappy Stroganoff
Getting reviews...
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 668
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 35 g
- Cholesterol
- 194 mg
- Sodium
- 827 mg
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 668
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 35 g
- Cholesterol
- 194 mg
- Sodium
- 827 mg
Ingredients
Directions
- Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
- Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
- Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
- Serve over the buttered noodles and garnish with the remaining parsley.
