Steak & Mushroom Stroganoff Recipe

Steak & Mushroom Stroganoff Recipe
Steak & Mushroom Stroganoff Recipe photo by Taste of Home
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Steak & Mushroom Stroganoff Recipe

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This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran's house when we'd visit. It's one of my favorite "memory meals," as I call them. —Janelle Shank, Omaha, Nebraska
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 minutes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 minutes

Ingredients

  • 6 cups uncooked egg noodles (about 12 ounces)
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 2x1/2-in. strips
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 2 shallots, finely chopped
  • 1/2 cup beef broth
  • 1 tablespoon snipped fresh dill
  • 1 cup sour cream

Directions

Cook noodles according to package directions; drain.
Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half of the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef.
In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles. Yield: 6 servings.
Health Tip: A simple switch to reduced-fat sour cream will save 40 calories and 5g fat per serving.
Originally published as Steak and Mushroom Stroganoff in Simple & Delicious December/January 2017

Nutritional Facts

1 serving: 455 calories, 19g fat (10g saturated fat), 115mg cholesterol, 379mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 34g protein.

  • 6 cups uncooked egg noodles (about 12 ounces)
  • 1 beef top sirloin steak (1-1/2 pounds), cut into 2x1/2-in. strips
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 2 shallots, finely chopped
  • 1/2 cup beef broth
  • 1 tablespoon snipped fresh dill
  • 1 cup sour cream
  1. Cook noodles according to package directions; drain.
  2. Meanwhile, toss beef with oil, salt and pepper. Place a large skillet over medium-high heat; saute half of the beef until browned, 2-3 minutes. Remove from pan; repeat with remaining beef.
  3. In same pan, heat butter over medium-high heat; saute mushrooms until lightly browned, 4-6 minutes. Add shallots; cook and stir until tender, 1-2 minutes. Stir in broth, dill and beef; heat through. Reduce heat to medium; stir in sour cream until blended. Serve with noodles. Yield: 6 servings.
Health Tip: A simple switch to reduced-fat sour cream will save 40 calories and 5g fat per serving.
Originally published as Steak and Mushroom Stroganoff in Simple & Delicious December/January 2017

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