Easy Weeknight Beef Stroganoff 

Looking for a classic French dinner? Then check out this beef stroganoff made using Progresso™ Recipe Starters™ mushroom cooking sauce.

  • Yield: 8 servings (1 1/2 cups each)


  • 2 pounds boneless beef top sirloin steak, cut into 2x1/4-inch strips
  • 1 cup chopped onion (1 large)
  • 2 none cloves garlic, finely chopped
  • 1 none can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup sour cream
  • none Hot cooked noodles, if desired


1.  In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.

2.  Stir in cooking sauce, Worcestershire sauce, 3/4  teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened. 

3.  Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.


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Easy Weeknight Beef Stroganoff  Recipe