One-Dish Beef Stroganoff Step Shot --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 35 to 40 minutes
  • Makes 4 servings


  1. 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  2. 4 teaspoons vegetable oil, divided
  3. 1/2 pound sliced button or cremini mushrooms
  4. 2 cups uncooked whole grain wide noodle-style pasta
  5. 1 can (14-1/2 ounces) reduced-sodium beef broth
  6. 3 cloves garlic, minced
  7. 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  8. 1 cup frozen peas
  9. 1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
  10. 1 tablespoon regular or course-grain Dijon-style mustard
  11. Salt and pepper


  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Keep warm.  
  3. Heat remaining 2 teaspoons oil in same skillet until hot. Add mushrooms; cook and stir 3 to 5 minutes or until mushrooms are tender and begin to brown. 
  4. Add noodles, broth, garlic and thyme; bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Return beef to skillet; stir in peas. Cook, uncovered, 3 to 5 minutes or until beef and peas are heated through, stirring occasionally. (Do not overcook).
  5. Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.
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