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Beef Stroganoff w/Egg Noodles

Ingredients

  • 1 pound sirloin steak 

  • 3 cups button mushrooms, cleaned & sliced

  • 1 garlic clove, chopped finely

  • 1⁄2 teaspoon Worcestershire sauce 

  • 1⁄2 cup low-sodium beef broth 

  • 1 cup sour cream 

  • 2 tablespoon unsalted butter 

  • 1 medium onion, sliced 

  • 3⁄4 cups low-sodium beef broth

  • 1 teaspoon salt

  • 1 teaspoon coarse black pepper

  • 3 tablespoons All-Purpose flour

  • 4 cups egg noodles 

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Directions

  1. Cook egg noodles according to package; set aside.

  2. Cut beef across grain into 11⁄2 x 1⁄2-inch strips.

  3. Melt butter in a 10-inch skillet over medium high heat.

  4. Cook mushrooms, onions and garlic in butter, stirring occasionally until onions are tender.  Remove onion mixture from skillet.

  5. Cook beef in same skillet stirring occasionally, until brown. Stir in3/4 cups beef broth, Worcestershire sauce and salt.

  6. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes.

  7. Mix the remaining broth and flour in a small bowl; stir well then pour into beef mixture.

  8. Add mushroom mixture and heat to boiling stirring constantly, about 1 minute.

  9. Reduce heat to low. Stir in sour cream and cook until well combined, but do not boil.

  10. Serve over noodles. 

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