Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs beef sirloin, sliced into thin strips

  2. 1 lb wide egg noodles, cooked according to package instructions

  3. 10 ounces condensed cream of mushroom soup

  4. 12 ounces beef broth

  5. 1 cup sour cream

  6. 5 tablespoons butter, softened

  7. 5 tablespoons all-purpose flour

  8. 1 tablespoon garlic powder

  9. 2 teaspoons salt

  10. 1 teaspoon ground black pepper

  11. 1 cup onion, diced

  12. 2 cups fresh mushroom, sliced

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine beef, salt, ground black pepper, and garlic powder. Mix thoroughly and let stand for at least 30 minutes.

  2. Add 3 tablespoons of all-purpose flour and mix well.

  3. Heat a cooking pot or pan then melt-in the butter.

  4. Pan fry the strips of beef for about 2 minutes per side. Remove from the pan and set aside.

  5. Sauté onion and mushroom in remaining butter until the texture becomes soft.

  6. Add-in the remaining flour and stir.

  7. Put-in the pan-fried beef, the condensed cream of mushroom, and the beef broth. Stir and let boil. Simmer for 30 to 40 minutes. Note: add water if necessary.

  8. Put-in some salt and pepper to taste then stir-in the sour cream. Cook for 2 minutes more.

  9. Arrange egg noodles on a serving plate then top with Beef Stroganoff.

  10. Serve. Share and enjoy!


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