Classic Beef Stroganoff
Ingredients icon 12 Ingredients
Servings icon Makes 4
Time icon 62



  • 1 beef Top Sirloin Steak Boneless 1 inch thick (about 1 pound)

  • 1 tablespoon minced garlic

  • 1/2 teaspoon dried thyme leaves

  • 2 teaspoons vegetable oil, divided

  • 1/4 teaspoon pepper

  • 1-1/3 cup diced onions

  • 8 ounces sliced mushrooms

  • 3 tablespoons all-purpose flour

  • 1-1/2 cups reduced-sodium beef broth

  • 1/2 cup dairy sour cream

  • 2 cups hot cooked whole wheat egg noodles

  • 2 tablespoons chopped fresh parsley leaves (optional)


  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat.

  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.

  3. Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream.

  4. Season with salt and pepper, as desired. Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.

Nutrition Information

Nutrition information per serving: 408 Calories; 14 g Total Fat; 6 g Saturated Fat; 4 g Monounsaturated Fat; 122 mg Cholesterol; 575 mg Sodium; 32 g Total carbohydrate; 35 g Protein; 3.4 mg Iron; 9.9 mg Niacin; 0.7 mg Vitamin B6; 112.7 mg Choline; 1.5 mcg Vitamin B12; 5.3 mg Zinc; 38 mcg Selenium; 2.7 g Fiber;

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