Traditional Beef Stroganoff

  • Prep Time 20 min
  • Total 38 min
  • Servings 6
  • Ingredients 12

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
  • 1 1/2 cups Progresso™ Classic Beef Broth
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 4 1/2 cups uncooked wide egg noodles (about 6 oz)
  • 1/4 cup Gold Medal™ All Purpose Flour
  • 1 1/2 cups sour cream
  • Fresh thyme leaves

Instructions

  • Step 
    1

    Cut beef across grain into about 1 1/2 x 1/2-inch strips.

  • Step 
    2
    Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Step 
    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.
  • Step 
    4

    Meanwhile, cook and drain the noodles as directed on package; cover to keep warm.

  • Step 
    5

    While the noodles are cooking, in a small bowl, whisk the remaining ½ cup broth into flour, making sure to remove any lumps. Stir the slurry into the skillet with the beef mixture.

  • Step 
    6

    Add the onion mixture and bring to a boil, stirring constantly. Boil and stir for 1 minute.

  • Step 
    7

    Reduce heat to low and stir in sour cream. Cook for 1 or 2 minutes until hot, without letting the mixture come to a boil, or the sauce may curdle.

  • Step 
    8

    Serve the beef and sauce over the hot, cooked noodles. Sprinkle with fresh thyme leaves.

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