Classic Beef Stroganoff



1 1/2 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

2 medium onions, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter

1 1/2 cups Progressoâ„¢ beef flavored broth (from 32-ounce carton)

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup Gold Medalâ„¢ all-purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles


Cut beef across grain into about 1 1/2x1/2-inch strips.

Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.


Calories: 435
Total Carbohydrates: 31 g
Cholesterol: 115 mg
Total Fat: 1
Dietary fiber: 2 g
Protein: 28 g
Saturated fat: 10 g
Amount Per: 1 Serving
Sodium: 620 mg