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Beef Stroganoff
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Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Servings
6
people
Calories
323
kcal
Ingredients
1x
2x
3x
Stroganoff
2
tbsp
butter
8
oz
mushrooms
sliced (about 2 1/2 cups)
1
onion
medium, chopped (about 1/2 cup)
1
clove
garlic
minced
1/2
tsp
salt
1 1/2
lbs
Boneless Top Loin Steak
about 1/2 inch thick
1 1/2
cup
Beef Broth
1
tsp
Worcestershire Sauce
3
tbsp
All-Purpose Flour
1
cup
Sour Cream
Egg Noodles
1 1/2
cup
egg noodles
dry
Instructions
Directions for Stroganoff:
Melt butter in a 4 quart sauce pan.
Stir in mushrooms, onion and garlic and sprinkle with 1/2 tsp salt.
Saute mushroom, onion and garlic mixture until tender.
Cut beef into large bite-sized pieces (for ease in cutting, partially freeze beef)
Add beef to sauce pan and brown over low heat, stirring occasionally.
Add 1 cup of beef broth and Worcestershire sauce.
Bring mixture to a boil, reduce heat, cover and simmer about 10 minutes or until beef is tender.
Combine remaining 1/2 cup of broth with 3 Tbl of flour then gradually add to pan.
Bring to a boil, stirring constantly; boil about 1 minute.
Reduce heat
Stir in sour cream right before serving; heat until hot.
Directions for Noodles:
Boil 4 to 6 quarts of water in a sauce pan.
Add the 1 1/2 Cups of dry egg noodles and return the water to a boil for 6 to 8 minutes.
Stir the egg noodles occasionally during cooking.
Taste the egg noodles to determine if it is done.
Drain Egg Noodles immediately and set aside in the pan or in serving bowl.
Presentation:
Place egg noodles on individual plate or serving platter and ladle beef stroganoff mixture over the egg noodle. Garnish with parsley.
Notes
Adapted from Betty Crocker Classic Cookbook for use in the Culinary Studio @ Function Junction.
Nutrition
Calories:
323
kcal
Carbohydrates:
14
g
Protein:
29
g
Fat:
16
g
Saturated Fat:
8
g
Cholesterol:
104
mg
Sodium:
559
mg
Potassium:
669
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
355
IU
Vitamin C:
2.6
mg
Calcium:
78
mg
Iron:
2.6
mg
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