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Beef Stroganoff

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  • Prep 20 min
  • Total 45 min
  • Ingredients 11
  • Servings 6
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Mix up your mushrooms! Instead of traditional white or button mushrooms, combine several fresh varieties such as baby portabella, shiitake and oyster mushrooms.
Updated Feb 24, 2011
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Ingredients

  • 1 1/2 pounds beef tenderloin or boneless top loin steak, about 1/2 inch thick
  • 2 tablespoons butter or margarine
  • 1 1/2 cups beef broth
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • 1 small clove garlic, finely chopped
  • 3 cups sliced fresh mushrooms (8 ounces)
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup all-purpose flour
  • 1 cup sour cream or plain yogurt
  • Hot cooked noodles or rice (page 376 or 375), if desired

Directions

  • 1
    Cut beef across grain into about 1 1/2x1/2-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
  • 2
    In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter, stirring occasionally, until brown.
  • 3
    Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into beef. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.
  • 4
    Stir in mushrooms and onion. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until onion is tender.
  • 5
    In tightly covered container, shake reserved 1/3 cup broth and the flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low.
  • 6
    Stir in sour cream; heat until hot. Serve over noodles.

Expert Tips

  • tip 1
    Substitute 1 lb lean (at least 80%) ground beef for the steak; omit butter. Cook ground beef in 12-inch skillet, stirring occasionally, until brown; drain. Continue as directed.
  • tip 2
    Slow Cooker Directions: Substitute beef boneless bottom round steak for the beef tenderloin or boneless top loin steak; cut as directed in step 1. Cook beef in butter as directed in step 2. Reserve 1/3 cup of the broth. In 3- to 4-quart slow cooker, mix beef, remaining broth, ketchup, salt, garlic, mushrooms and onion. Cover and cook on Low heat setting 8 to 9 hours. In tightly covered container, shake reserved 1/3 cup broth and the flour until mixed; stir into beef mixture. Increase heat setting to High. Cover and cook 15 to 20 minutes or until thickened. Stir in sour cream; heat until hot. Serve over noodles.

Nutrition Information

330 Calories, 20g Total Fat, 28g Protein, 10g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
10g
48%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
810mg
34%
Potassium
610mg
17%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Mix up your mushrooms! Instead of traditional white or button mushrooms, combine several fresh varieties such as baby portabella, shiitake and oyster mushrooms.
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