Brandied Beef Stroganoff

Oxmoor House
6 servings.


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1 1/2 pounds lean boneless beef sirloin steak
2 tablespoons vegetable oil
2 ounces fresh shiitake mushrooms, sliced
1/2 cup sweet red pepper strips
1/2 cup sweet yellow pepper strips
1/4 cup minced shallots
1/4 cup margarine, melted
3 tablespoons brandy
2 cups sour cream
1/2 cup canned ready-to-serve beef broth
1 tablespoon paprika
1/2 teaspoon salt
3 cups cooked medium egg noodles


Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 2- x 1/4-inch strips.

Cook steak in 2 tablespoons hot oil in a large skillet over medium heat until browned. Remove steak from skillet; set aside, and keep warm.

Saute mushrooms, peppers, and shallots in margarine in skillet over medium-high heat until tender. Remove from heat. Add brandy, and immediately ignite with a long match. Let flames die down.

Combine sour cream and next 3 ingredients; add to vegetable mixture. Cook over medium-low heat 8 minutes, stirring frequently. Stir in steak, and cook until thoroughly heated. To serve, spoon steak mixture over noodles.

Created date

August 2009

Nutritional Information

Calories 587
Caloriesfromfat 57 %
Fat 37.5 g
Satfat 15.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35.1 g
Carbohydrate 27.2 g
Fiber 0.0 g
Cholesterol 144 mg
Iron 0.0 mg
Sodium 623 mg
Calcium 0.0 mg