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Beef Stroganoff

Prep time 15 mins
Bake time 30 mins
Yield 4
For an easy take on this Russian classic, try the recipe from All You Reader Andrea Einarson.


  • 2 tablespoons olive oil
  • 1 pound top sirloin steak, sliced into 2-inch strips
  • Salt and pepper
  • 8 ounces mushrooms, sliced
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sweet paprika
  • 1/2 cup tomato juice
  • 1 tablespoon Worcestershire sauce
  • 8 ounces egg noodles
  • 1 cup sour cream

Nutrition Information

  • calories 692
  • fat 38 g
  • satfat 15 g
  • cholesterol 161 mg
  • fiber 3 g
  • protein 35 g
  • carbohydrate 53 g
  • sodium 494 mg

How to Make It

  1. Warm 1 Tbsp. oil in a skillet over medium-high heat. Pat steak dry; season with salt and pepper. Brown half of steak in a single layer, 1 minute per side. Transfer to a plate. Repeat with remaining oil and steak.

  2. Add mushrooms and onion to same skillet and cook, stirring, until softened, about 7 minutes. Add garlic and sauté for 30 seconds.

  3. Sprinkle flour on top of vegetables. Cook, stirring, for 30 seconds. Add paprika, then slowly stir in juice, Worcestershire and 1½ cups water. Add steak. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes; season with salt and pepper.

  4. Bring a pot of salted water to a boil. Cook noodles for 7 to 8 minutes. Drain. Serve stroganoff over noodles; top with sour cream.