Main Dish Recipes

Beef Stroganoff
Print Recipe
  • 2 tablespoons Swiss Valley Farms butter
  • 12 ounces beef tenderloin (fillet)(thinly sliced)
  • 1 pound mushrooms (quartered-makes about 6 cups)
  • 1/2 cup chopped onions
  • 1/2 teaspoons dried dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dry white wine
  • 1/2 cup reduced-fat sour cream

In a large non-stick skillet, melt 2 tablespoons butter over high heat. Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended. Yield: 4 to 5 portions
Main Dish Recipes

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