Beef Stroganoff With Egg Noodles

Beef tips, mushrooms, sour cream and noodles star in this entree from Chef Michael Fusco of the National Steak & Poultry Association.

Monday, January 12th 2015, 1:58 pm

By: News On 6


1 1/2 Pounds NSP cooked beef tips

8 Ounces fresh mushrooms, sliced (2 1/2 cups)

2 Medium onions, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter or margarine

1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup Gold Medal™ all-purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles


1 Defrost the beef tips. 2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. 3 Add beef to same skillet and brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes. 4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.


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