Thursday, January 19, 2012

Classic Beef Stroganoff

Classic Beef Stroganoff with Egg Noodles
A classic creamy beef stroganoff with mushrooms and egg noodles by Better Homes & Gardens.
Serves 4.

  • 12 oz. Boneless Beef Sirloin
  • 8 oz. Sour Cream
  • 2 tbsp All-Purpose Flour
  • 2 tsp Instant Beef Bouillon Granules
  • 2 cups White Mushrooms, sliced
  • 1/2 White Onion, finely diced
  • 2 tbsp Unsalted Butter
  • 2 cups Egg Noodles
  • 1/2 cup Water
  • 1/4 tsp Black Pepper
  • Salt to taste
  1. Cook noodles according to package directions, drain and set aside.
  2. Partially freeze beef for easier slicing. Thinly slice beef across the grain into bite size strips.
  3. In a small bowl, stir together sour cream and flour till well combined into a paste.
  4. Stir in bouillon, water and black pepper, set aside.
  5. In a large skillet, cook and stir the sliced beef, mushrooms and onion in butter over medium-high heat for 5 minutes or until meat reaches desired doneness. 
  6. Drain off excess fat, return meat mix to skillet.
  7. Stir in sour cream mix to skillet, cook and stir until thickened and bubbly.
  8. Cook and stir for 1 minute more, serve over noodles or mix with noodles and serve.

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