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Beef Stroganoff

Photo: Dana Gallagher
Prep time 25 mins
Other time 25 mins
Yield Makes 6 to 8 servings
Top hot egg noodles with homemade beef stroganoff made from trimmed sirloin steaks for a classic comfort food dinner.  Pair with steamed carrots and a green salad.


  • 2 tablespoons vegetable oil
  • 2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin
  • 1/4 teaspoon caraway seeds (optional)
  • 1 large onion, chopped
  • 2 10-ounce packages white mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1 14 ½-ounce can beef broth
  • 2 tablespoons chopped parsley
  • 1 cup low-fat or regular sour cream
  • 1 12-ounce package extra-wide egg noodles, cooked

Nutrition Information

  • calcium 101 mg
  • calories 521
  • caloriesfromfat 34 %
  • carbohydrate 38 g
  • cholesterol 120 mg
  • fat 20 g
  • fiber 3 g
  • iron 5 mg
  • protein 46 mg
  • satfat 7 g
  • sodium 463 mg

How to Make It

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside. Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine. Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes. Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.