Beef Stroganoff

Course Main Dishes
Prep. Time 15 mins
Cooking Time 15 mins
Yields 4 to 6 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

1 lb (450 g) sirloin steak, cut into 1 inch (2.5 cm) cubes

2 tbsp (30 ml) butter

1 onion, finely chopped

2 cups (500 ml) mushrooms, quartered

1 cup (250 ml) diagonally sliced carrots

3/4 cup (180 ml) sour cream

1/4 cup (60 ml) all-purpose flour

1 1/2 cups (375 ml) milk

1 tbsp (15 ml) tomato ketchup

1 tbsp (15 ml) lemon juice

Salt

pepper, to taste

2 tbsp (30 ml) fresh parsley, finely chopped

1 lb (450 g) egg noodles or

bowtie pasta, cooked

Instructions

In large skillet, cook steak in butter over medium heat for 5 minutes. Add onion, mushrooms and carrots; cook until onion is tender, about 5 min.

In bowl, mix together sour cream and flour. Add milk and ketchup; stir well. Gradually pour milk mixture into the skillet. Cook and stir until sauce comes to a boil and thickens. Simmer 5 minutes. Add lemon juice and season to taste.

Sprinkle with parsley and serve with pasta.

Tips

An old favourite made easy, creamy and rich. And you can make it ahead when company's coming.
- James Barber

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Nutritional Info

Per serving

Energy: 383 Calories
Protein: 27 g
Carbohydrate: 36 g
Fat: 15 g
Calcium: 13 % / 144 mg
Fibre: 3.6 g
Sodium: 177 mg

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Mary Brychka
September 26th, 2010

I added two small cloves of garlic that were sliced and included them when I sauted the onions and mushrooms with the beef strips. I also added approximately 1/2 tsp of paprika to the flour, milk, sour cream and ketchup mixture. This added a nice flavour to the gravy mixture of the stroganoff. Lastly, I subsituted 1 Tbsp of dry sherry for the lemon juice and this too added an amazing flavour to the final dish.

We thoroughly enjoyed this recipe and plan to have it added to our monthly meal planning we do to help with our busy schedules.

Thanks