Weeknight Beef Stroganoff

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

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4

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.

Expert Tips

Don't boil the sour cream mixture, or you'll end up with a curdled sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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