Betty Crocker S Beef Stroganoff Recipe

Ingredients for Betty Crocker S Beef Stroganoff

• Sirloin Steaks
• Unsalted Butter
• 8 oz cremini mushrooms, sliced
• Condensed Beef Broth
• Instant Minced Onion
• 2 tablespoons ketchup
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 8 oz egg noodles

How to Make Betty Crocker S Beef Stroganoff

1. Cut 1 lb beef sirloin across the grain into 1/2-inch slices, then into 3 x 1/2-inch strips.
2. Melt 1/2 cup (1 stick) butter in a large skillet over medium-high heat.
3. Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, for about 5 minutes, until softened.
4. Remove mushrooms from skillet and set aside.
5. Add beef strips to the skillet and brown on all sides.
6. Pour in 1 1/2 cups beef broth. Reserve 2/3 cup of the broth in a separate bowl. Stir in the chopped onion, 2 tablespoons ketchup, and 1 teaspoon garlic powder.
7. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until beef is tender.
8. In a small bowl, whisk together the reserved 2/3 cup beef broth and 2 tablespoons flour until smooth.
9. Stir the broth-flour mixture into the skillet with the beef.
10. Add the cooked mushrooms back to the skillet.
11. Increase heat to medium-high and bring to a boil, stirring constantly.
12. Boil and stir for 1 minute, until the sauce has thickened.
13. Reduce heat to low. Stir in 1 cup sour cream and heat through. Do not boil.
14. While the sauce simmers, cook 8 oz egg noodles according to package directions.
15. Drain noodles and toss with 3 tablespoons of butter.
16. Serve the noodles topped with the creamy beef stroganoff. Enjoy!