Beef Stroganoff

Makes 6
Prep 30 m
Chill 120 m
Cook 20 m



  1. 1 of 5 Combine beef, lemon juice, Worcestershire, salt and pepper in heavy-duty food-storage bag; seal. Refrigerate for 2 hours.
  2. 2 of 5 Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion; saute until golden brown, 3 to 5 minutes. Add mushrooms; saute until softened, 3 to 5 minutes. Remove to bowl; keep warm.
  3. 3 of 5 Increase heat to high; heat remaining oil in same skillet. Add beef; saute 2 minutes. Reduce heat to low; stir in onions and mushrooms.
  4. 4 of 5 Whisk broth, flour and tomato paste in bowl until smooth. Stir into skillet. Cook, stirring, until slightly thickened and bubbly, 2 minutes.
  5. 5 of 5 Stir in sour cream; don't boil. Serve over noodles; top with olives.
Nutrition Information for Beef Stroganoff
Servings Per Recipe: 6
Per Serving: 87 mg chol., 3 g sat. fat, 480 mg sodium, 417 kcal cal., 27 g pro., 40 g carb., 17 g Fat, total
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/17/2019