Beef Stroganoff
1 1/2 pounds beef boneless top loin steak — about 1 inch thick
2 tablespoons margarine or butter
Hot Cooked Noodles — (below)
1 clove garlic
1 1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 medium onion
1/2 pound mushrooms
3 tablespoons all-purpose flour
1 cup sour cream
OR
1 cup plain yogurt
HOT COOKED NOODLES
6 cups water
3 cups uncooked egg noodles (6 ounces)
Cut the beef across the grain into about 1/8-inch strips. Cut longer
strips crosswise in half.
Melt the margarine in the skillet over medium-high heat. Cook the beef in
the margarine 8 to 10 minutes, stirring occasionally, until brown. While
the beef is cooking, heat the water for Hot Cooked Noodles and continue
with step 3.
Peel and finely chop the garlic. Reserve 1/3 cup of the beef broth. Stir
the remaining broth, the ketchup, salt and garlic into beef. Heat to
boiling over high heat. Once mixture is boiling, reduce heat just enough
so mixture bubbles gently. Cover and cook about 10 minutes or until beef
is tender.
While the beef is cooking, peel and chop the onion and cut the mushrooms
into slices (Rinse mushrooms, and cut off the stem ends. Cut mushrooms
into 1/4-inch slices). Finish preparing the noodles.
Stir the onion and mushrooms into the beef mixture. Cover and cook about 5
minutes or until onion is tender.
Shake the reserved 1/3 cup beef broth and the flour in a tightly covered
jar or container. Gradually stir this mixture into beef mixture. Heat to
boiling over high heat, stirring constantly. Continue boiling 1 minute,
stirring constantly, until thickened. Reduce heat just enough so mixture
bubbles gently.
Stir in the sour cream. Cook until hot, but do not heat to boiling or the
mixture will curdle. Serve over noodles.
HOT COOKED NOODLES:
Heat water to boiling in the saucepan over high heat. Stir in the noodles.
Boil vigorously 8 to 10 minutes, stirring occasionally to prevent
sticking, until noodles are tender. Boiling vigorously allows pasta to
move freely so it cooks evenly, but watch carefully so the water doesn’t
boil over. Drain noodles in a strainer or colander.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:20″
Per serving: 401 Calories (kcal); 19g Total Fat; (43% calories from fat); 33g Protein; 24g Carbohydrate; 112mg Cholesterol; 874mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 10-inch skillet; 3-quart saucepan
Tips
For a bit of color and fresh flavor, sprinkle freshly chopped
parsley over the noodles.
For a more flavorful and exotic version, use chanterelle, morel or
shiitake mushrooms instead of regular white mushrooms.
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