"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef stroganoff Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Beef stroganoff, by , is from Brittany's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brittany Muller

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp cornstarch
1 (32 oz) carton low-sodium beef broth, divided (4 cups)
2 1/2 Tbsp olive oil, divided
12 oz. baby bella (cremini) mushrooms, cleaned, sliced 1/4 inch thick
1 cup chopped yellow onion
3 garlic cloves, minced (1 Tbsp)
1 lb lean ground beef
Salt and freshly ground black pepper
1 tsp paprika
1 Tbsp dijon mustard
2 tsp Worcestershire
8 oz. dry egg noodles* (5 cups)
3/4 cup sour cream,** rested at room temperature while everything cooks
2 Tbsp minced fresh parsley

Directions:
Directions:
In a small bowl whisk cornstarch with 2 Tbsp of the beef broth, set aside.
Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-high heat.
Add mushrooms and onions and saute, tossing only occasionally (about every 3 minutes), until browned, about 10 - 12 minutes.
Add garlic and saute 1 minute longer. Transfer mixture to a sheet of foil or plate.
Heat remaining 1/2 Tbsp oil in pan over medium-high heat. Break beef into 6 portions and add to skillet, season lightly with salt and pepper.
Let brown on bottom, about 3 minutes then turn and start breaking up beef, and let continue to cook until just nearly cooked through, about 3 minutes longer.
Drain fat if needed (if you used 90% lean you shouldn't need to) then add paprika and cook 30 seconds longer.
Pour in remaining beef beef broth while scraping up browned bits from the bottom of pan. Add in dijon mustard, Worcestershire, mushroom mixture and season with salt and pepper to taste.
Bring mixture to a simmer, add egg noodles and toss mixture, cover and reduce heat to medium-low and let simmer 3 minutes.
Whisk cornstarch mixture once more then pour into liquid in pan, toss mixture then cover and continue to cook until noodles are al dente, about 2 - 3 minutes longer.
Finish with sour cream and garnish: Remove from heat, add in sour cream and toss. Let sit for 1 minute.
Sprinkle with parsley and serve warm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
*I recommend using American Beauty brand wide egg noodles, or one with about a 5 minute al dente cook time.
**To cut calories here light sour cream can be substituted.
cook time 27

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!