Classic Beef Stroganoff

Homemade stroganoff may seem like a complicated dish, but it’s easier to make than you might think. With just 20 minutes of prep and a bit of simmer time, this hearty dinner will taste like you spent all day in the kitchen.


1 1/2
pounds beef sirloin steak, 1/2 inch thick
ounces fresh mushrooms, sliced (2 1/2 cups)
medium onions, thinly sliced
garlic clove, finely chopped
cup butter or margarine
1 1/2
cups Progresso™ beef flavored broth (from 32-ounce carton)
teaspoon salt
teaspoon Worcestershire sauce
cup Gold Medal™ all-purpose flour
1 1/2
cups sour cream
cups hot cooked egg noodles


1. Cut beef across grain into about 1 1/2x1/2-inch strips.

2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

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