Beef Stroganoff

Famous Russian dish. This is considered a comfort food in our family. This recipe is lower in fat than most but still tastes great.

Cuisine: RussianMain Ingredient: Beef

(5, 1) 100% would make again (reviews)

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Recipe
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Ingredients

Ready in 30 minutes
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Original recipe makes 4

Verified by stevemur

8 ouncesdry egg noodles; uncooked

1/4 poundbeef tenderloin; lean beef round, or sirloin (all visible fat removed)

1 teaspoonolive oil

1/2 mediumOnion; chopped

1 cloveGarlic; minced

1 can98% fat-free cream of mushroom soup; undiluted

1/2 cupfresh mushrooms; sliced

2 teaspoonsdried tarragon; crushed

1/2 teaspoonWorcestershire sauce

1 Salt and pepper to taste

1/2 cupnon-fat sour cream

Beef Stroganoff Preparation

Cook egg noodles according to package directions; drain and return to pan to keep warm.

Cut meat into thin strips, about 1/3-inch by 2-inches long. In a large frying pan over medium-high heat, heat olive oil. Add steak strips and sauté until medium-rare; transfer onto a warm platter; cover loosely with aluminum foil to keep warm.

Reduce heat to low, add onion and garlic; sauté until soft. Stir in mushroom soup, mushrooms, tarragon, Worcestershire sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream and the steak strips; stir until well blended. Remove from heat and serve over cooked noodles.