Beef Stroganoff Over Rice

Beef Stroganoff Over Rice adapted via Epicurious (4 servings)

  • 1/2 lb. sliced rib-eye, rolled
  • canola oil
  • salt & pepper
  • 1-ish T. clarified butter
  • 1 small shallot, chopped
  • 8 oz. white mushrooms
  • 1 very large cremini mushroom
  • 1/2 c. beef broth
  • 1/2 c. water
  • 2 T. sauvignon blanc
  • a few dashes of dried dill
  • 3/4 c. low-fat sour cream, at room temperature

Heat some oil to brown the beef, set aside. In the same pan, melt butter and saute shallots. Add mushrooms and some salt and pepper. Cook until liquids from the mushrooms evaporate, about 10-15 minutes. Add broth, water, and sauvignon, and then simmer for 15-20 minutes. Sprinkle in some dill. Remove from heat, and stir in the sour cream. Serve over brown rice, mashed potatoes, or egg noodles.


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