With tender pieces of beef coated in a succulent cream and served on a bed of buttery noodles, it's no wonder that is such a hit. With all this flavor, you might think it's a complicated dish, but it's actually quite the opposite. This recipe can be made in less than an hour and with only 20 minutes of preparation, because it's all about the simmering. (The key to turning beef into mouth-watering bites of meat). So if you want to impress your family but don't have all day to do it, this dish will be a guaranteed success!
- Prep 20 Min
- Total 38 Min
- Servings 6
- 1 1/2pounds beef sirloin steak, 1/2 inch thick
- 8ounces fresh mushrooms, sliced (2 1/2 cups)
- 2medium onions, thinly sliced
- 1garlic clove, finely chopped
- 1/4cup butter
- 1 1/2cups Progresso™ beef flavored broth (from 32-ounce carton)
- 1/2teaspoon salt
- 1teaspoon Worcestershire
- 1/4cup Gold Medal™ all-purpose flour
- 1 1/2cups sour cream
- 3cups hot cooked noodles
- Cut beef across the grain into strips about 1 1/2x1/2 inches.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup broth, salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add mixture; heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Tips from the Betty Crocker Kitchens :
It is important to create a slurry with the flour and broth so that the mixture will incorporate into the meat mixture in the pan without forming lumps. Bringing it to a boil thickens the pan and cooking it for a minute or two eliminates any raw flour taste.
A dollop of Worcestershire really enhances meat dishes. It's a liquid condiment that adds a rich, savoury flavour to meat dishes and drinks (it's made from garlic, soy sauce, onion, molasses, anchovies and vinegar).
Sirloin steak is easier to slice if it is partially frozen. The steak strips cook quickly and after a short simmer, you'll have a quick and easy weeknight dinner.
Sautéing the aromatics (garlic and onion) first helps define their flavour by taking away their pungency and allowing them to develop a natural sweetness.
Button mushrooms are delicious in the creamy sauce; for a different flavour, try shiitakes instead (remove the stems and slice them).
435 Calories , 23 g Total Fat , 28 g Protein , 31 g Total Carbohydrate
Nutrition FactsServing Size: 1 ServingCalories 435
- Calories from Fat 205
- Total Fat23 g
- Saturated Fat10 g
- Cholesterol115 mg
- Sodium620 mg
- Potassium560 mg
- Total Carbohydrate31 g
- Dietary Fiber2 g
- Protein28 g
- % Daily Value*:Vitamin A16%
- Vitamin C2%
- Exchanges:2 Starch; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe :
Once upon a time, there was a guy whose real name was "Stroganoff" (in the anglicized version), hence the name of the delicious beef and pasta dish we still enjoy today. Pavel Alexandrovich Stroganov, a 19th century Russian aristocrat, loved good food and hired a famous French chef to prepare his meals. Many food historians believe that it was Stroganov's cook, Andre Dupont, who came up with the idea of naming his special beef fricassee for his employer - and thus was born. Your family may want to rename this dish after you try a few bites of this creamy, hearty dish, a top-notch Betty Crocker recipe. While this recipe is the classic preparation usually associated with the dish, there are all sorts of fun new variations and simplified time-savers in Betty's best recipes, including slow cooker and pot roast beef stroganoff.