Beef Mushroom Stroganoff

Name: Beef Mushroom Stroganoff
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 414 milliliters Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic); 6 servings Hot cooked egg noodles; 0 teaspoons dried parsley flakes; 118 milliliters dry red wine; 3 Tbsps all-purpose flour; 0 teaspoons minced garlic; 710 milliliters cut-up mushrooms (white, shiitake, portobello); 2 Tbsps chopped onions; 237 milliliters sour cream; 680 grams boneless beef sirloin steak or top round steak, cut into strips; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Beef Mushroom Stroganoff a try. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 736 calories, 66g of protein, and 24g of fat. If you have beef broth, wine, top round steak, and a few other ingredients on hand, you can make it.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the beef and cook in batches until it's well browned, stirring often.

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Beef

Add the onion, garlic, parsley and mushrooms and cook until the mushrooms are tender.

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Mushrooms

Parsley

Garlic

Onion

Remove the beef mixture from the skillet. Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to medium.

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Broth

Beef

Wine

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Frying Pan

Stir the sour cream and flour in a small bowl.

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Sour Cream

All Purpose Flour

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Bowl

Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef mixture to the skillet and cook until hot.

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Sour Cream

Beef

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Frying Pan

Serve over the noodles with the black pepper, if desired.

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Black Pepper