| Składnik |
Ilość |
Kalorie |
| Cebule |
150g |
60kcal |
| Makaron, jajeczny, gotowany |
250g |
345kcal |
| Czosnek |
6g |
9kcal |
| Oliwa z oliwek |
27g |
239kcal |
| Kwaśna śmietana, light |
230g |
313kcal |
| Musztarda, przygotowana, żółta |
30g |
18kcal |
| Sos worcestershire |
17g |
13kcal |
| Wołowina, polędwica, stek, chuda i tłusta z możliwością oddzielenia, okrojona do 1/8 cala tłuszczu, wszystkie gatunki, surowa |
500g |
1005kcal |
| Pieczarki, shiitake, surowe |
250g |
85kcal |
| Zupa, bulion wołowy i rosół, konserwy, zagęszczone |
248g |
27kcal |
Recipe Instructions:
Ingredients:
• 500g beef sirloin or tenderloin, thinly sliced
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 250g mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 250g egg noodles, cooked according to package instructions
• Side salad (lettuce, tomatoes, cucumbers).
Instructions:
1. Season beef slices with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add beef slices and cook until browned. Remove beef from skillet and set aside.
3. In the same skillet, add sliced onion and minced garlic. Cook until onion is softened, about 5 minutes.
4. Add sliced mushrooms to the skillet and cook until mushrooms are browned and tender.
5. Stir in beef broth, sour cream, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
6. Return cooked beef slices to the skillet. Simmer for 5-10 minutes, stirring occasionally, until sauce thickens slightly, and beef is heated through.
7. Serve beef stroganoff over cooked egg noodles, with a side salad on the side.
