Triple Mushroom Beef Stroganoff
Using a variety of mushrooms adds interest and flavor to this simply delicious beef stroganoff, that's on the table in under an hour!
Ingredients
6 ounces (about 4 cups) medium egg noodles, prepared according to package directions
1 tablespoon vegetable oil
1.5 boneless beef sirloin steak or top round steak, cut into thin strips (about 1 steak)
1 medium onion, chopped (about 1/2 cup)
1 teaspoon minced garlic
0.25 teaspoon dried parsley flakes
1 cup cut-up white mushrooms
1 cup cut-up shiitake mushrooms
1 cup cut-up portobello mushroom
1.5 cups Swanson® Beef Broth
0.5 cup dry red wine
1 cup sour cream
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1.5 boneless beef sirloin steak or top round steak, cut into thin strips (about 1 steak)
1 medium onion, chopped (about 1/2 cup)
1 teaspoon minced garlic
0.25 teaspoon dried parsley flakes
1 cup cut-up white mushrooms
1 cup cut-up shiitake mushrooms
1 cup cut-up portobello mushroom
1.5 cups Swanson® Beef Broth
0.5 cup dry red wine
1 cup sour cream
3 tablespoons all-purpose flour
Instructions
Cook and drain the egg noodles according to the package directions. While the noodles are cooking, season the beef as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches (this allows for more room in the pan for better browning) and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the onion, garlic, parsley and mushrooms in the skillet and cook until the mushrooms are tender. Stir in the broth and wine and heat to a boil. Reduce the heat to medium.
Stir the sour cream and flour in a small bowl until the mixture is smooth. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the mixture is heated through. Serve the beef mixture over the noodles. Season to taste.
Stir the onion, garlic, parsley and mushrooms in the skillet and cook until the mushrooms are tender. Stir in the broth and wine and heat to a boil. Reduce the heat to medium.
Stir the sour cream and flour in a small bowl until the mixture is smooth. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the mixture is heated through. Serve the beef mixture over the noodles. Season to taste.
Triple Mushroom Beef Stroganoff
Using a variety of mushrooms adds interest and flavor to this simply delicious beef stroganoff, that's on the table in under an hour!
Directions
Print
Cook and drain the egg noodles according to the package directions. While the noodles are cooking, season the beef as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef in 2 batches (this allows for more room in the pan for better browning) and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.Stir the onion, garlic, parsley and mushrooms in the skillet and cook until the mushrooms are tender. Stir in the broth and wine and heat to a boil. Reduce the heat to medium.Stir the sour cream and flour in a small bowl until the mixture is smooth. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until the mixture is heated through. Serve the beef mixture over the noodles. Season to taste.
Ingredients
6 ounces (about 4 cups) medium egg noodles, prepared according to package directions1 tablespoon vegetable oil1.5 boneless beef sirloin steak or top round steak, cut into thin strips (about 1 steak)1 medium onion, chopped (about 1/2 cup)1 teaspoon minced garlic0.25 teaspoon dried parsley flakes1 cup cut-up white mushrooms1 cup cut-up shiitake mushrooms1 cup cut-up portobello mushroom1.5 cups Swanson® Beef Broth0.5 cup dry red wine1 cup sour cream3 tablespoons all-purpose flour
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