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Weeknight Beef Stroganoff
pound beef tenderloin, boneless top loin or sirloin steak, about 1/2 inch thick
tablespoons margarine or butter
package (8 ounces) sliced mushrooms (3 cups)
medium onion, thinly sliced
small clove garlic, finely chopped
cup dry red wine or beef broth
teaspoon Worcestershire sauce
cups uncooked wide egg noodles (8 ounces)
cup beef broth
tablespoons all-purpose flour
cup sour cream
Cut beef into 1 1/2x1/2-inch strips. Melt margarine in 10-inch skillet over medium- high heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until onion is tender. Remove mushroom mixture from skillet.
Cook beef in same skillet, stirring occasionally, until brown. Stir in wine, Worcestershire sauce and salt. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Cook and drain pasta as directed on package.
Stir broth into flour; stir into beef mixture. Stir in mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low. Stir in sour cream; cook until hot, but do not boil. Serve over pasta.
Don't boil the sour cream mixture, or you'll end up with a curdled sauce.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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