Beef Stroganoff

25 minutesServes 417 reviews
Beef Stroganoff

Ingredients

  • 8 oz Mrs. Miller’s Old Fashioned Egg Noodles (about half a pkg)
  • 2 tbsp butter, divided, plus more for noodles
  • 1 lb sirloin steak strips
  • Kosher salt and freshly ground pepper
  • Stroganoff Veggie Kit
  • 1 ½ c The Fresh Market Beef Stock
  • ½ c Daisy Sour Cream

Stroganoff Veggie Kit

  • 12 oz sliced white mushrooms
  • 5 oz onion
  • ½ oz all-purpose flour (3 tsp)
  • ½ oz minced garlic
  • Sprigs of parsley, chopped

Directions

Cook pasta according to package instructions. Once noodles are finished cooking, drain and toss with a pat of butter.

While pasta is cooking, melt 1 tbsp butter in a large skillet over medium high heat. Add sirloin and season to taste with salt and pepper. Sear, turning steak pieces until brown on all sides, about 4-6 minutes total. Remove from heat and transfer to a plate.

Add remaining 1 tbsp butter to the skillet, followed by mushrooms and onions from the veggie kit. Season with salt and pepper to taste and sauté 4-5 minutes. Add garlic from veggie kit and sauté 1-2 minutes. Chop parsley from veggie kit and reserve.

Sprinkle flour from veggie kit over the vegetable mixture in the skillet and cook 2 minutes more, stirring well. Gradually whisk in beef broth and bring to a boil. Once boiling, reduce heat to a simmer and return sirloin to pan until sauce thickens, about 3-4 minutes.

Remove pan from heat and stir in sour cream.

To serve, divide noodles among serving plates. Top with stroganoff mixture and fresh parsley.

If using chicken breast strips, follow instructions above, except replace steak with chicken. When cooking chicken, season with salt and pepper and sear until golden brown and cooked through, about 6-7 minutes, then remove to a plate.

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