Beef Stroganoff

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  • 1/4 cup flour
  • 1 tablespoon each salt and pepper
  • 1 1/2 pounds steak, cut into 2-inch strips
  • 1/4 cup oil
  • 1/4 pound mushrooms, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup merlot
  • 2 teaspoons beef bouillon paste
  • 1 cup sour cream
  • Egg noodles


Combine flour, salt and pepper in pie plate.

Dredge steak in flour mixture.

Heat oil in large skillet over medium-high heat, add steak to skillet and brown slightly. Add mushrooms, onion and garlic to skillet and cook until mushrooms soften, stirring often.

Deglaze pan with merlot and cook for two minutes. Mix beef paste into sour cream until well combined. Reduce heat to low, add sour cream mixture and cook until warm. 

Serve over hot egg noodles.


Recipe from Central Market Poulsbo - Culinary Resource Center
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