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The Talon House

Updated Beef Stroganoff


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Updated Beef Stroganoff

Yield: servings


1 lb beef top sirloin steak

1 1/2 cups uncooked bow tie pasta

1/2 lb mushrooms, cut into ½-inch slices

1/3 cup coarsely chopped onion

2 tsp vegetable oil

2 tbsp all purpose flour

3/4 cup beef broth

1 tbsp sliced green onion

1/4 cup light sour cream


1 Stroganoff goes skinny.

2 Cook pasta according to package directions. Keep warm.

3 Meanwhile, trim fat from beef and cut into 1/2-inch cubes.

4 Spray large nonstick skillet with vegetable cooking spray.

5 Heat skillet over medium-high heat until hot.

6 Add half of the beef and stir-fry 1-2 minutes or until outside surface is no longer pink.

7 Season with salt and pepper if desired.

8 Remove from skillet and keep warm.

9 Repeat with remaining beef.

10 In same skillet, cook mushrooms and onion in oil 2 minutes or until tender.

11 Stir in flour.

12 Gradually add broth, stirring until blended.

13 Bring to a boil.

14 Cook and stir 2 minutes.

15 Return beef to skillet and heat through.

16 Serve beef mixture over pasta.

17 Sprinkle with green onion and serve with sour cream to dollop on top.

18 Prep: 10 minutes , Cook: 15 minutes

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