One-Dish Beef Stroganoff
Tender strips of beef are sautéed and combined with beef broth, mushrooms, egg noodles and sour cream for an easy & delicious one-skillet dish.
Ingredients
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 teaspoon dried parsley flakes
1.75 cups Beef Broth
6 ounces sliced mushrooms (about 2 cups)
4 ounces (about 3 cups) uncooked medium egg noodles
0.5 cup sour cream
1 tablespoon chopped fresh parsley
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 teaspoon dried parsley flakes
1.75 cups Beef Broth
6 ounces sliced mushrooms (about 2 cups)
4 ounces (about 3 cups) uncooked medium egg noodles
0.5 cup sour cream
1 tablespoon chopped fresh parsley
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Season the beef as desired. Add the beef and cook until well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.
Stir the sour cream in the skillet and cook until the mixture is heated through. Season to taste. Sprinkle with the parsley, if desired.
Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.
Stir the sour cream in the skillet and cook until the mixture is heated through. Season to taste. Sprinkle with the parsley, if desired.
One-Dish Beef Stroganoff
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Tender strips of beef are sautéed and combined with beef broth, mushrooms, egg noodles and sour cream for an easy & delicious one-skillet dish.
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Season the beef as desired. Add the beef and cook until well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.Stir the sour cream in the skillet and cook until the mixture is heated through. Season to taste. Sprinkle with the parsley, if desired.
Ingredients
1 tablespoon vegetable oil1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips1 medium onion, chopped (about 1/2 cup)3 cloves garlic, minced1 teaspoon dried parsley flakes1.75 cups Beef Broth6 ounces sliced mushrooms (about 2 cups)4 ounces (about 3 cups) uncooked medium egg noodles0.5 cup sour cream1 tablespoon chopped fresh parsley
