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Three-Step Stroganoff Recipe

Three-Step Stroganoff Recipe

This recipe came from a community cookbook that my mother gave me. The original called for ground beef, but we prefer it with sliced beef.—Joyce Key, Snellville, Georgia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 1-1/2 pounds boneless beef top round steak, thinly sliced
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 1 envelope onion soup mix
  • 1/2 cup sour cream
  • Hot cooked noodles
  • Minced fresh parsley, optional

Directions

  • 1. In a large skillet, cook beef over medium-hot heat in oil until meat is no longer pink; drain. Stir in the soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes.
  • 2. Stir in sour cream; cook until heated through (do not boil). Serve with noodles; sprinkle with parsley if desired. Yield: 6 servings.

Nutritional Facts

One serving (prepared with reduced-fat cream of mushroom soup, reduced-sodium onion soup mix and reduced-fat sour cream; calculated without noodles) equals 250 calories, 9 g fat (0 saturated fat), 81 mg cholesterol, 521 mg sodium, 10 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.