Weeknight Beef Stroganoff

Weeknight Beef Stroganoff

Delicious beef stroganoff served over pasta - perfect for Russian cuisine that can be ready in 35 minutes!

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

1
pound beef tenderloin, boneless top loin or sirloin steak, about 1/2 inch thick
2
tablespoons margarine or butter
1
package (8 ounces) sliced mushrooms (3 cups)
1
medium onion, thinly sliced
1
small clove garlic, finely chopped
3/4
cup dry red wine or beef broth
1/2
teaspoon Worcestershire sauce
1
teaspoon salt
4
cups uncooked wide egg noodles (8 ounces)
1/2
cup beef broth
3
tablespoons all-purpose flour
1
cup sour cream
  1. 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.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Tip
Don't boil the sour cream mixture, or you'll end up with a curdled sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 525
    • (Calories from Fat 245),
  • Total Fat 27g
    • (Saturated Fat 11g,),
  • Cholesterol 140mg;
  • Sodium 900mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 3g,
  • Protein 34g;
*Percent Daily Values are based on a 2,000 calorie diet.