Bhg Beef Stroganoff

11 ingredients
4 steps

Ingredients

  • 12 ounces boneless beef top sirloin steaks (or leftover steak)
  • 1 (8 ounce) carton sour cream (lowfat is fine)
  • 2 tablespoons all-purpose flour
  • 1/2 cup water
  • 2 teaspoons beef bouillon granules
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil (the original called for 2 tablespoons butter or margarine)
  • 2 cups fresh mushrooms, sliced
  • 1 onion, chopped
  • 1 garlic clove, minced (or more!)
  • 2 cups cooked noodles

Directions

  1. 1
    If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
  2. 2
    In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.
  3. 3
    In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
  4. 4
    Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.

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