Classic Beef Stroganoff
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
Ingredients
  • 1 beef top sirloin steak boneless 1 inch thick (about 1 pound)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme leaves
  • 2 teaspoon vegetable oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1-1/3 cup diced onions
  • 8 ounce sliced mushrooms
  • 3 tablespoon all-purpose flour
  • 1-1/2 cup reduced-sodium beef broth
  • 1/2 cup dairy sour cream
  • 2 cup hot cooked whole wheat egg noodles
Directions
  1. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips.
  2. Combine garlic and thyme in large bowl.
  3. Add beef; toss to coat.
  4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.
  5. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink.
  6. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
  7. Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot.
  8. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally.
  9. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil.
  10. Cook and stir 4 minutes until thickened.
  11. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream. Season with salt and pepper, as desired.
  12. Serve over noodles.
  13. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.