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Oven Baked Beef Stroganoff

Oven Baked Beef Stroganoff
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★★★

3 from 4 reviews
A classic comfort food, deliciously madeover for the low sodium diet.

SODIUM COUNT: 272.5 mg per serving; 1090.1 mg in the entire recipe

Ingredients

Scale
  • 2 tsp vegetable oil
  • 1 pound top sirloin ((cut into 1” chunks, or steak of your choice))
  • 8 ounces mushrooms ((sliced))
  • Fresh ground black pepper ((to taste))
  • 6 Tbsp all-purpose flour ((if you like a very thick sauce, use up to 2 more tablespoons of flour))
  • 2 cups unsalted beef broth ((I use Swanson))
  • 1 Tbsp reduced sodium soy sauce
  • ½ cup sour cream
  • 8 ounces uncooked egg noodles ((makes about 4 cups cooked))

Instructions

  1. Preheat the oven to 300°F.
  2. Heat 1 tablespoon oil in a dutch oven over medium high heat. Note that you can use a large oven-safe skillet, as long as it has at least a 6 cup capacity.
  3. When the oil is hot, add the beef to the pan to sear it for about 3 minutes (it does not need to be cooked through).
  4. Remove the meat from the skillet, and toss in the mushrooms. Cook until browned, about 3 minutes.
  5. While the mushrooms are cooking, use an immersion blender to mix the black pepper, flour, and beef broth until smooth. You could also use a traditional blender or a whisk, though you may not get the same smooth results from the latter.
  6. Reduce the heat to medium and add the beef back into the dutch oven with the mushrooms. Add the broth mixture and soy sauce to the pan and heat it until it just begins to simmer.
  7. Remove from the stove top, cover, and place in the preheated oven for at least 30 minutes. I cook it for about 1 hour, which makes the meat tender but still slightly firm. If you like the meat to be fall-apart tender, cook the meat for about two hours.*
  8. When the meat is cooked to your liking, shut the oven off. Remove the pan from the oven and stir in the sour cream. Cover, and put back into the oven. (The oven will still be hot, so it will keep the mixture warm.)
  9. Cook the egg noodles according to the package directions.
  10. Serve 1 cup of egg noodles topped with about 1 heaping cup of the sauce.

Notes

*Note that if too much liquid cooks away, you can simply add back a  bit of water to get it to the consistency that you like.

NUTRITIONAL INFORMATION Yield: 4 servings (1 cup noodles plus 1 cup sauce) Sodium: 272.5 mg, Calories: 506.0, Total Fat: 15.0 g, Saturated Fat: 6.8 g, Cholesterol: 106.1 mg, Carbohydrates: 53.2 g, Fiber: 2.8 g, Sugar: 2.1 g, Protein: 38.1 g.

Find it online: https://www.sodiumoptional.com/oven-baked-beef-stroganoff/