02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Asparagus & Artichokes Carrots Eggplant Leafy Greens Organic Vegetables Satur Farms Vegetables Tomatoes
    Avocados Celery Family Packs Lettuce Peppers Specialty Vegetables Vegetarian Entrees
    Beans & Peas Corn Fresh Herbs Local Vegetables Potatoes Spring Vegetables
    Broccoli & Cauliflower Cucumbers Fresh Juice Mushrooms Root Vegetables Sprouts & Microgreens
    Cabbage Cut Vegetables Green Salads Onions & Garlic Salad Mixes Squash & Zucchini
     


    QUICK BEEF STROGANOFF
    from "Real SimpleŽ magazine"

    If you don't have a stash of sherry, you can substitute another fortified wine, such as Madeira, Marsala, or port.

    Hands-on time: 30 minutes
    Total time: 30 minutes

    Makes 4 servings
    INGREDIENTS (CLICK TO BUY)

    2 tablespoons olive oil
    1 1/4 pounds New York or sirloin steak, thinly sliced
    1 1/2 teaspoons kosher salt
    1/4 teaspoon plus 1/8 teaspoon black pepper
    1 pound button mushrooms, thinly sliced
    1/2 cup dry sherry
    1/4 cup low-sodium chicken broth
    1/3 cup sour cream
    Cooked white rice
    1/2 cup fresh flat-leaf parsley leaves, roughly chopped

    Print recipe
    PREPARATION

    Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the steak to the skillet and cook until browned on both sides, about 3 minutes. Transfer to a plate; set aside. Repeat with the remaining steak. Wipe out skillet. Add the remaining oil and return the skillet to medium-high heat. Add the mushrooms and cook until their liquid evaporates, about 5 minutes. Add the sherry and broth. Boil until the liquid reduces to 1/4 cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens. Return the steak and any juices that have collected on the plate to the skillet. Season with the remaining salt and pepper. Heat until warmed through. Divide the rice among individual plates. Spoon the steak and mushrooms on top and sprinkle with the parsley.

    NUTRITION PER SERVING
    CALORIES 630(43% from fat); FAT 30g (sat 11g); SUGAR 3g; PROTEIN 53g; CHOLESTEROL 152mg; SODIUM 990mg; FIBER 2g; CARBOHYDRATE 28g



    Product nutrition and information
     Quantity Ingredients Est.Price
      White Button Mushrooms, Packaged - $1.99/pkg
     Farm Fresh, 8oz pkg
     
      Roland Sherry Cooking Wine - $2.49/ea
     12.9oz
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Breakstone's Sour Cream - $3.19/ea
     16oz
     
      Sides in a Snap Steamed Jasmine Rice - $2.99/ea Save! 2 for $4.50
     12oz
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Choice Boneless Sirloin Steak - $9.99/lb
     1.0", USDA Choice, Standard Pack
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users