This traditional Russian dish is hearty, rich and satisfying. Our version makes it easy to serve stroganoff—complete with sirloin steak or chicken breast strips, perfectly cooked veggies, tender egg noodles and creamy sauce.
CHOOSE ONE: 1.5 lb Chicken Breast Strips or 1 lb Sirloin Steak Strips
CHOOSE ONE: 32 oz Organic Kettle & Fire Broth, Select Varieties
CHOOSE ONE: 8 oz Daisy Brand Regular or Light Sour Cream
CHOOSE ONE: 17.6 oz Bechtle Egg Noodles, All Varieties
GET ONE: 18.5 oz Stroganoff Veggie Kit
Our Favorite Way To Serve It Up
Our tender sirloin steak strips work beautifully in this recipe. Mushrooms are a must, and ours are fresh, pre-sliced and ready to cook. Fresh parsley adds a touch of color and flavor to the finished dish, which is ready in just over half an hour—perfect for weeknights! See below for step-by-step cooking instructions.
- 8 oz Bechtle 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 Organic Kettle & Fire Classic Beef Broth
- ½ c sour cream
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 2-3 minutes per side, remove from heat and transfer to a plate. Add remaining 1 tbsp butter 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 2-3 minutes. Chop parsley from veggie kit and reserve.
Add flour from veggie kit to veggie mixture and cook 2 minutes more. 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.