Beef Stroganoff

4 of 5
(3 ratings)
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Tender strips of sirloin cooked in a creamy mushroom sauce and served over fettuccine

  • 6 ounces dry fettuccine pasta, uncooked
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 ounces boneless beef sirloin steak, cut into thin strips
  • 1 container (8 oz each) reduced fat sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Hunt's® Tomato Paste
  • 1/2 cup cold water
  • 1 teaspoon beef bouillon granules
  • 1/8 teaspoon ground black pepper
  • PAM® Butter No-Stick Cooking Spray
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped (1 med = about 1/2 cup)
  • 1 tablespoon chopped fresh parsley

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  1. Cook pasta according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper evenly over steak in medium bowl; toss to coat. Set aside. Combine sour cream, flour and tomato paste in small bowl. Stir in water, bouillon and 1/8 teaspoon pepper; set aside.
  2. Spray large skillet with cooking spray; heat over medium-high heat 30 seconds. Add steak; cook 3 to 4 minutes or until no longer pink in centers, stirring frequently. Remove steak from skillet, reserving any juices in skillet. Cover to keep warm.
  3. Add mushrooms and onion to same skillet; cook 3 to 4 minutes or until onion is crisp-tender. Stir in sour cream mixture; cook 2 minutes or until thickened and bubbly, stirring constantly. Return steak to skillet. Cook until heated through, stirring occasionally. Drain pasta; place on large serving platter. Top with steak mixture; sprinkle with parsley.
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Nutrition Information
Calories: 407 View complete nutrition information
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