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Skillet Stroganoff

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Skillet Stroganoff


Salt and pepper
8 oz wide egg noodles
1 tablespoon vegetable oil
1 pound boneless round steak, thinly sliced
1 ½ cups chopped mushrooms
2 tablespoons unsalted butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
¾ cup milk
½ cup low-sodium beef broth
½ teaspoon Worcestershire sauce
½ cup low-fat sour cream
3 tablespoons chopped fresh parsley

To make

Savory beef stroganoff in a single-course pan is perfect for busy weekday evenings.
Bring a large pot of salted water to a boil and cook the noodles according to the package directions until tender, about 9 minutes. Dry well.Heat the oil in a skillet over medium-high heat. Add the beef and cook, stirring occasionally, until tender, about 4 minutes. Transfer the beef to a bowl lined with a paper towel. Drain all but 2 tablespoons of fat from the pan. Add the mushrooms; saute until soft and watery, 3-4 minutes. Transfer to a bowl with the beef.In the same skillet, melt the butter over medium-high heat. Add garlic; simmer for 1 minute. Combine flour, 1/4 teaspoon salt and 1/2 teaspoon pepper. Whisk in the butter mixture and cook, whisking constantly, for 1 minute. Combine milk, broth and Worcestershire. Slowly beat the milk mixture with the flour mixture. Cook, whisking constantly, until the sauce begins to bubble and thicken, 2 to 3 minutes. Reduce the heat to low, add the sour cream and beat until it warms up.Add the beef and mushrooms to the skillet. Add the noodles. Season with salt, pepper, and parsley and serve.
  Views: 32
  Published: 11/20/2023 7:54 PM

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