Easy Beef Stroganoff

Photo by Jeff K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    ounce(s) egg noodles

  • 3

    tablespoon(s) olive oil

  • 1

    pound(s) sirloin steak, thinly sliced

  • Kosher salt and pepper

  • 1

    onion, thinly sliced

  • 1

    green bell pepper, thinly sliced

  • 1

    pound(s) button mushrooms, sliced

  • 1/2

    cup(s) dry white wine (optional)

  • 1/2

    cup(s) low-sodium chicken broth

  • 1/2

    cup(s) lowfat sour cream

  • 1

    tablespoon(s) Dijon mustard

  • 1/2

    teaspoon(s) Worcestershire sauce

  • Chopped parsley, for serving

Directions

1. Cook the egg noodles according to package directions. 2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper and cook, in 2 batches until browned, 1 minute per side; transfer to a plate. 3. Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, 1/4 tsp each salt and pepper and the remaining Tbsp oil. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more. 4. Add the wine (if using) and simmer for 1 minute. Return the steak to the pan along with any accumulated juices. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire sauce. Spoon over the noodles and sprinkle with the parsley, if desired.

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