By Craig Harris
Killer Sous Vide Beef Stroganoff
4 steps
Prep:30min
I use prime sirloin. Use whatever you like but think tender so go filet if you like or use another slow cook method to get your favorite cut fork tender. Beef short rib would be great.
Updated at: Thu, 17 Aug 2023 10:34:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
22
High
Nutrition per serving
Calories865.2 kcal (43%)
Total Fat60.3 g (86%)
Carbs40.1 g (15%)
Sugars2.8 g (3%)
Protein38.1 g (76%)
Sodium517.9 mg (26%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Place steak seasoned with salt & black pepper with butter and sprig rosemary in sous vide bag. Cook in bath at 136f for 1 hour or preferred doneness. (I go low and slow at 129 for 3+ hours.
Step 2
Just before steaks are ready to remove from bath. Melt 2 tablespoons butter in skillet over medium-high heat. Add chopped shallots and sauté until tender, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 10 minutes. Remove from pan and set aside.
Step 3
Remove rosemary sprigs. Melt 2tbs butter then add flour to pan after mixed with butter add beef broth, then white wine, mushroom onion mix. Simmer until liquid thickens and just coats mushrooms.
Step 4
When ready stir in sour cream to sauce and serve on top of cooked egg noodles followed by diced steak on top.
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