Classic Beef Stroganoff --
  • Total Recipe Time: 50 minutes
  • Makes 4 servings.


  1. 1 beef Top Sirloin Steak Boneless 1 inch thick (about 1 pound)
  2. 1 tablespoon minced garlic
  3. 1/2 teaspoon dried thyme leaves
  4. 2 teaspoons vegetable oil, divided
  5. 1/2 teaspoon salt, divided
  6. 1/4 teaspoon pepper
  7. 1-1/3 cup diced onions
  8. 8 ounces sliced mushrooms
  9. 3 tablespoons all-purpose flour
  10. 1-1/2 cups reduced-sodium beef broth
  11. 1/2 cup dairy sour cream
  12. 2 cups hot cooked whole wheat egg noodles
  1. 2 tablespoons chopped fresh parsley leaves (optional)


  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.  Combine garlic and thyme in large bowl.  Add beef; toss to coat.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat 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 remaining beef. Season with 1/4 teaspoon salt and pepper.  Keep warm. 
  3. Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot.  Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally.  Sprinkle flour over onion mixture; cook and stir 2 minutes.  Stir in broth and remaining 1/4 teaspoon salt.   Bring to a boil.  Cook and stir 4 minutes until thickened.  Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through.  Remove from heat;  stir in 1/4 cup sour cream. 
  4. Season with salt and pepper, as desired.  Serve over noodles.  Top each serving with a dollop of remaining 1/4 cup sour cream.  Garnish with parsley, if desired.
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