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Beef Stroganoff with Broccoli


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Rate this recipe 4.6/5 (15 Votes)


  • 3 cups dried wide noodles
  • 3 cups broccoli spears (12 ounces)
  • 1/2 cup light dairy sour cream
  • 1-1/2 teaspoons prepared horseradish
  • 1/2 teaspoon snipped fresh dill
  • 1 pound beef ribeye steak
  • 1 small onion, cut into 1/2-inch slices
  • 1/2 teaspoon bottled minced garlic
  • 1 Tablespoon cooking oil
  • 4 teaspoons all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1-14 ounce can beef broth
  • 3 Tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce


Servings 4
Cooking time 30mins
Adapted from


Step 1

Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles and broccoli to pan.

Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving time.

Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, and garlic in hot oil in a large skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat.

Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more. Divide noodle-broccoli mixture among four bowls. Spoon beef mixture on top of noodle mixture. Top with one or two spoonfuls or two of the sour cream mixture. Makes 4 servings.

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