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Classic Beef Stroganoff

  • Prep Time: 30 Minutes (Total Time: 1 Hour)
  • Serving Size: 6
  • 1 Boneless Beef Sirloin Steak, Three Fourth Inch Thick (1 Pound)
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream, Any Variety
  • 2 tablespoons Flour
  • 1/2 cup Water
  • 2 teaspoon Instant Beef Bouillon
  • 1/4 teaspoon Pepper
  • 2 tablespoons Butter Or Margarine
  • 1-1/2 cups Sliced Fresh Mushrooms
  • 1/2 cup Chopped Onion
  • 1 Clove Garlic, Minced
  • 4 cups Hot Cooked Noodles
  • PLACE steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.

    MIX sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

    MELT butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.

    ADD sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.



    Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

    How to Clean Mushrooms

    Use a clean, dry or slightly damp towel to gently wipe dirt off mushrooms. Do not rinse mushrooms in water because they will become mushy.