Beef Stroganoff

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1/2 lb spiral egg noodles, cooked according to package direction
1 tablespoon softened butter
1 lb beef sirloin, cut in strips
3 cloves garlic, minced
1 small onion, minced
1 cup sliced button mushrooms
1 can (10 .75 oz) cream of mushroom soup
1 cup all purpose cream
1/2 cup sour cream
1 cup beef broth
1 tablespoon worcestershire sauce
1 teaspoon paprika
salt and freshly ground black pepper, to taste
1 tablespoon chopped parsley, for garnish


* Melt butter over medium heat. Saute garlic and onion until aromatic.Add the beef and stir-fry until browned, about 3 minutes. Add in mushrooms and cook for about a minute. Pour in sour cream, cream, worcestershire sauce and broth. Bring to a gentle boil. Simmer for about 4 minutes. Season with paprika, salt and pepper.

* Arrange cooked noodles on a serving dish and top with the beef stroganoff. Garnish with chopped parsley. Serve and enjoy!

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