Beef Stroganoff

Course : Beef
Serves: 6
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1 pound beef round or sirloin -- cut into 2 inch strips
2 tablespoons fresh lemon juice
1 tablespoon worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large onion -- diced
1/2 pound mushrooms -- sliced
1/2 cup beef broth
2 tablespoons all-purpose flour
2 tablespoons tomato paste
8 ounces sour cream
4 cups egg noodles cooked
12 medium pimiento-stuffed green olives

Preparation / Directions:

1. Combine beef, lemon juice, Worcestershire sauce, salt and pepper in heavy-duty food storage bag; seal. Refrigerate 2 hours. 2. Heat 1 T oil in large skillet over med-high heat. Add onion; saut‚' until golden brown, 3-5 min. Add mushrooms; saut‚ until softened, 3-5 min. Remove to bowl; keep warm. 3. Increase heat to high; heat remaining oil in same skillet. Add beef; saut‚' 2 min. Reduce heat to low; stir in onions and mushrooms. 4. Whisk broth, flour and tomato paste in bowl until smooth. Stir into skillet. Cook, stirring, until slightly thickened and bubbly, 2 min. 5. Stir in sour cream; don't boil. Serve over noodles; top with o


Nutritional Information:

263 Calories (kcal); 14g Total Fat; (46% calories from fat); 7g Protein; 29g Carbohydrate; 41mg Cholesterol; 291mg Sodium

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