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Classic Beef Stroganoff

classic beef stroganoff Entree
Classic Beef Stroganoff
  • Prep 20 min
  • Total 38 min
  • Servings 6

Homemade stroganoff may seem like a complicated dish, but it’s easier to make than you might think. With just 20 minutes of prep and a bit of simmer time, this hearty dinner will taste like you spent all day in the kitchen. MORE+ LESS-

September 20, 2018
Progresso Broth
Make with
Progresso Broth

Ingredients

1 1/2
pounds beef sirloin steak, 1/2 inch thick
8
ounces fresh mushrooms, sliced (2 1/2 cups)
2
medium onions, thinly sliced
1
garlic clove, finely chopped
1/4
cup butter or margarine
1 1/2
cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2
teaspoon salt
1
teaspoon Worcestershire sauce
1/4
cup Gold Medal™ all-purpose flour
1 1/2
cups sour cream
3
cups hot cooked egg noodles

Steps

Hide Images
  • 1
    Cut beef across grain into about 1 1/2x1/2-inch strips.
  • 2
    Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • 3
    Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • 4
    Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Expert Tips

  • The sirloin steak is easier to slice if it’s partially frozen. Using the steak allows for a very quick sear and a short simmer time that results a quick and easy week night dinner.
  • A hearty dash of Worcestershire sauce really enhances meat-based dishes. It’s a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (it’s made from garlic, soy sauce, onion, molasses, lime, anchovies, and vinegar).
  • Sautéing the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness.
  • White button mushrooms are delicious in the creamy sauce; for a different flavor, try shiitakes (remove the stems and slice them) instead.
  • It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
205
% Daily Value
Total Fat
23 g
Saturated Fat
10 g
Cholesterol
115 mg
Sodium
620 mg
Potassium
560 mg
Total Carbohydrate
31 g
Dietary Fiber
2 g
Protein
28 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
22%
22%
Exchanges:
2 Starch; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Once upon a time, there really was a guy named “Stroganoff” (in the Anglicized version), which is the reason for the name of the delicious beef and pasta dish we’re still enjoying today. Pavel Alexandrovich Stroganov, a 19th century Russian aristocrat, loved good food and hired a famous French chef to prepare his meals. Many food historians think it was Stroganov’s cook, André Dupont, who had the idea to name his special beef fricassee for his employer—and with that, beef stroganoff was born. Your family may want to rename this dish after you after just a few bites of the hearty, creamy goodness of this top-rated Betty Crocker recipe. While this beef stroganoff recipe is the classic preparation usually associated with the dish, there are all kinds of fun new twists and streamlined time-savers to be found in Betty’s best beef stroganoff recipes, including Slow-Cooker Beef Stroganoff and One-Pot Beef Stroganoff.

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