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

Recipe by Oxmoor House January 2006


Recipe Summary test

11 mins
25 mins
36 mins
4 servings (serving size: 1/2 cup noodles and 1 1/4 cups stroganoff)


Ingredient Checklist


Instructions Checklist
  • 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.

  • . Prepare noodles according to package directions, omitting salt and fat.

  • . 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.

  • . 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

403 calories; fat 14.5g; saturated fat 5.8g; protein 32.4g; carbohydrates 38.3g; cholesterol 108mg; iron 4.8mg; sodium 523mg; calories from fat 32%; fiber 3g; calcium 113mg.