Sirloin Stroganoff

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 401
  • Fat: 11.5g
  • Saturated fat: 3.6g
  • Protein: 35.5g
  • Carbohydrate: 38.2g
  • Cholesterol: 107mg
  • Iron: 5.4mg
  • Sodium: 548mg
  • Calories from fat: 26%
  • Fiber: 2.9g
  • Calcium: 108mg


  • 1 pound boneless sirloin steak
  • Cooking spray
  • 1 1/2 cups chopped red onion
  • 1 (8-ounce) package pre-sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 3/4 cup beef broth
  • 3/4 cup fat-free sour cream
  • 1/4 cup chopped fresh parsley
  • 2 cups hot cooked medium egg noodles (about 3 ounces uncooked pasta)


  1. Trim fat from steak. Cut beef diagonally across grain into thin slices. Set aside.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 6 minutes. Add mushrooms; sauté 4 minutes or until tender.
  3. Combine flour and next 3 ingredients in a bowl. Add beef, tossing to coat. Heat oil in pan over high heat. Add beef; sauté 6 minutes or until beef is done. Add reserved onion mixture and broth. Bring to a boil, reduce heat, and simmer 2 minutes or until sauce is thick. Remove from heat; stir in sour cream. Sprinkle with parsley. Serve over noodles.

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