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Easy Beef Stroganoff


Sautéed pieces of beef served in a delicious creamy sauce with mushrooms over egg noodles. Dinner is served!

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  • 1 (12-ounce) package egg noodles
  • 1/2 stick butter
  • 6 ounces fresh mushrooms, sliced (about 2.5 cups)
  • 1 medium onion, chopped (1 cup)
  • 1 1/4 teaspoons salt
  • 2 pounds flat iron steak, cut across grain into 1/4-inch slices
  • 1/4 cup flour
  • 2 cups low sodium beef broth
  • 1 cup sour cream
  • 1/2 teaspoon pepper


Servings 8
Preparation time 20mins
Cooking time 45mins


Step 1

Bring a large pot of salted water to a boil. Cook noodles, stirring occasionally, until done, about 8 minutes. Drain well.

Melt 2 tablespoons butter a large skillet over medium heat. Cook mushrooms, onion and 1/4 teaspoons salt, stirring occasionally until vegetables are tender and excess liquid evaporates, 6 to 8 minutes. Transfer to a bowl.

Cook steak in remaining butter salt in skillet over medium heat until browned, about 7 minutes. Add flour and cook, stirring 2 minutes. Add mushroom mixture and broth then simmer, stirring, until thickened, 2 to 3 minutes. Remove from heat.

Stir in sour cream and pepper over low heat until hot but not boiling, 1 to 2 minutes. Serve over noodles.

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