Creamy, comforting and ready in about 30 minutes, this classic Beef Stroganoff pairs tender strips of sirloin and sauteed mushrooms with a silky sour cream sauce. Spoon it over hot egg noodles for an easy weeknight dinner the whole family will love. It’s also a great way to use up leftover steak.
American |
Comfort Food |
High Protein |
Low Sugar |
Beef Dishes |
Entrees
Beef Stroganoff
Nutritional Information
Calories
454
Fats
15.5 g
Protein
33.1 g
Carbs
44 g
I’ve been on a creamy pasta kick lately. I’ve had this stroganoff recipe for years and it’s great with left over steak too. Like that ever happens.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound sirloin steak, sliced in thin strips
- 1 cup mushrooms, sliced or chopped
- 1/3 cup onion, chopped
- 1 tablespoon all-purpose flour
- 1/4 teaspoon black pepper
- 3/4 cup hot water
- 1 beef bouillon cube
- 1/4 cup sour cream
- 8 ounces dry egg noodles
Directions
1
Cook egg noodles according to package instructions.
2
Dissolve bouillon cube in hot water and set aside.
3
In a large skillet, heat oil over medium heat and add sirloin.
4
Cook meat approximately 4 minutes or until no longer pink.
5
Remove meat from skillet and set aside.
6
Add mushrooms and onion to the skillet and heat until onions are tender.
7
Stir in flour and pepper.
8
Gradually add the bouillon water while stirring constantly.
9
Bring to a boil.
10
Reduce heat to low and cook for an additional 2 minutes. The sauce will start to thicken.
11
Add sirloin and continue to cook over low heat until meat is heated through.
12
Remove from heat and immediately stir in sour cream, blending well.
13
Serve over cooked egg noodles.
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