Beef Stroganoff

Thin ribbons of steak smothered in a creamy mushroom sauce—all served over hot egg noodles—will leave your family begging for more.

Yield: 4 servings (serving size: 1/2 cup noodles and 1 1/4 cups stroganoff)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 14.5g
  • Saturated fat: 5.8g
  • Protein: 32.4g
  • Carbohydrate: 38.3g
  • Cholesterol: 108mg
  • Iron: 4.8mg
  • Sodium: 523mg
  • Calories from fat: 32%
  • Fiber: 3.0g
  • Calcium: 113mg


  • 1 pound boneless sirloin steak, trimmed
  • 1 tablespoon vegetable oil, divided
  • Cooking spray
  • 2 cups uncooked medium egg noodles (about 4 ounces uncooked noodles)
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup dry red wine
  • 2 (8-ounce) packages sliced mushrooms
  • 1/2 cup less-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 3 tablespoons water
  • 1 (8-ounce) container low-fat sour cream
  • 1/4 cup chopped fresh parsley


  1. Cut steak diagonally across grain into thin slices. Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium-high heat. Add half of steak, and sauté 3 minutes. Remove from pan, and set aside. Repeat procedure with 1 teaspoon oil and remaining steak.
  2. . Prepare noodles according to package directions, omitting salt and fat.
  3. . While noodles cook, heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add red wine and mushrooms; cook, uncovered, 5 minutes or until liquid evaporates, scraping pan to loosen browned bits.
  4. . Return steak to pan. Add broth and next 4 ingredients. Reduce heat to medium-low; cook, uncovered, 5 minutes. Combine flour and water, stirring with a whisk until well blended. Stir flour mixture into steak mixture; cook 3 minutes. Remove from heat. Stir in sour cream and parsley. Serve immediately over noodles.
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