Mushroom Beef Stroganoff Recipe

Mushroom Beef Stroganoff Recipe photo by Taste of Home

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I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.—Robin De La Gardelle, Concord, California

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Mushroom Beef Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

2 tablespoons butter
1 tablespoon canola oil
1-1/2 pounds beef top sirloin steak, thinly sliced
1 pound fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
1 cup chopped green onions
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Hot cooked noodles or rice

Directions

In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 413 calories, 27 g fat (15 g saturated fat), 126 mg cholesterol, 485 mg sodium, 11 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Mushroom Beef Stroganoff in Taste of Home December/January 2000, p9