Beef Stroganoff

Southern Living
Serve steamed broccoli, tossed with melted butter and lemon-pepper seasoning, with this hearty main dish.


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1 1/2 pounds sirloin beef tips
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
2 medium-size sweet onions, diced
2 (8-ounce) packages fresh mushrooms, sliced
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon Dijon mustard
1 (16-ounce) package egg noodles
1/2 cup sherry
2 tablespoons all-purpose flour
1 (8-ounce) container sour cream
2 tablespoons chopped, fresh parsley (optional)


Sprinkle beef tips evenly with salt and pepper.

Brown beef in hot oil in a large skillet over medium-high heat; add onions and mushrooms, and saute, 3 to 5 minutes or until tender.

Stir broth, tomato paste, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.

Cook noodles according to package directions; drain.

Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley, if desired.

Walter C. Lund, Sr.

Miami, Florida

Created date

October 2003