Russian Stroganoff Recipe

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Russian Stroganoff Recipe

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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
Recommended: 36 Ways to Love Toast
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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.
Originally published as Russian Stroganoff in Test Kitchen Favorites 2004 2005, p88

Nutritional Facts

1 cup: 419 calories, 21g fat (7g saturated fat), 105mg cholesterol, 1429mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 38g protein.

  • 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
  1. 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.
  2. 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.
  3. Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles. Yield: 4 servings.
Originally published as Russian Stroganoff in Test Kitchen Favorites 2004 2005, p88

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