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Updated Beef Stroganoff

 Updated Beef Stroganoff
Instead of serving the classic stroganoff, try this updated version which everyone will love.—National Livestock and Meat Board
4 ServingsPrep/Total Time: 25 min.


  • 1-1/2 cups uncooked bow tie pasta
  • 1 pound beef tenderloin roast cut into 1-inch pieces
  • 1/8 teaspoon pepper
  • 1/2 pound mushrooms, sliced
  • 1/3 cup coarsely chopped onion
  • 2 teaspoons canola oil
  • 1-1/2 tablespoons all-purpose flour
  • 3/4 cup low-sodium beef broth
  • 1 tablespoon sliced green onions
  • 1/4 cup reduced-fat sour cream


  • Cook the pasta according to package directions; drain and keep warm.
  • Coat a large skillet with cooking spray and heat on medium-high.
  • Cook and stir beef, half at a time, for 1-2 minutes or until
  • browned. Season with pepper. Remove and keep warm.
  • In the same skillet, saute mushrooms and onion in oil until tender.
  • Stir in flour. Gradually add broth, stirring until blended. Bring to
  • a boil; cook and stir for 2 minutes. Return beef to skillet and heat
  • through. Serve over pasta. Top with green onions and sour cream.
  • Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.