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Russian Stroganoff Recipe

This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. —Wendy Stenman

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Russian Stroganoff Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 can (8 ounces) tomato sauce
3/4 cup water
1 tablespoon beef bouillon granules
1 tablespoon Worcestershire sauce
4 drops hot pepper sauce
1/4 teaspoon pepper
1/2 cup reduced-fat sour cream
Hot cooked noodles

Directions

Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove.
Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender.
Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 419 calories, 21 g fat (7 g saturated fat), 105 mg cholesterol, 1,429 mg sodium, 17 g carbohydrate, 2 g fiber, 38 g protein.

Originally published as Russian Stroganoff in Test Kitchen Favorites 2004 , p88