Bring a beloved dish of the '50s back in style with our Classic Beef Stroganoff. Enjoy the rich mushroom sauce and hot noodles in this simple Stroganoff.
What You Need
Original recipe yields 6 servings
1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety
2 Tbsp. flour
1/2 cup water
2 tsp. instant beef bouillon granules
1/4 tsp. pepper
2 Tbsp. butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
4 cups hot cooked noodles
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Let's Make It
Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.
Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.
Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.
Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Clean Mushrooms
Use a clean, dry or slightly damp towel to gently wipe dirt off mushrooms. Do not rinse mushrooms in water because they will become mushy.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.