Beef Stroganoff Recipe

Beef Stroganoff Recipe photo by Taste of Home

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Creamy and comforting, you'll crave this hearty Beef Stroganoff no matter what the weather. Patty Rody, Puyallup, Washington

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Beef Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

5 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1 pound beef top sirloin steak, cut into thin strips
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chopped sweet onion
1 garlic clove, minced
1 tablespoon tomato paste
1-1/4 cups beef broth
1 cup (8 ounces) sour cream
2 tablespoons sherry or beef broth
Hot cooked egg noodles or brown rice

Directions

In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.
In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice. Yield: 5 servings.

Nutritional Facts 1 cup (calculated without noodles) equals 338 calories, 21 g fat (13 g saturated fat), 107 mg cholesterol, 581 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Beef Stroganoff in Taste of Home August/September 2009, p69