Ingredients for Bhg Beef Stroganoff
- Boneless Beef Top Sirloin Steaks
- 1 cup sour cream
- All Purpose Flour
- 1/4 cup water
- Beef Bouillon Granules
- Black Pepper
- Olive Oil
- Fresh Mushrooms
- 1 medium onion, chopped
- Garlic Clove
- Cooked Noodles
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How to Make Bhg Beef Stroganoff
- If desired, partially freeze leftover steak for 15-20 minutes to make slicing easier. Then, trim excess fat and thinly slice the steak against the grain into bite-sized strips.
- In a small bowl, whisk together sour cream, flour, water, beef bouillon granules, and black pepper. Set aside.
- In a large skillet, melt butter over medium-high heat. Add chopped onion and cook for 2-3 minutes until softened.
- Add sliced mushrooms and minced garlic to the skillet. Cook for another 3-4 minutes until mushrooms are tender.
- Add sliced steak to the skillet. Cook for 5 minutes, or until desired doneness, stirring occasionally.
- Stir in paprika and garlic powder. Cook for 1 minute more to toast the spices slightly.
- Pour the sour cream mixture into the skillet and stir to combine.
- Bring to a simmer and cook, stirring constantly, until the sauce has thickened and become bubbly (about 2-3 minutes).
- Cook for 1 minute more to ensure the sauce is fully cooked and heated through.
- Serve immediately over cooked egg noodles. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
45g
Carbs
9g
