International
20-Minute Beef Stroganoff
A community recipe for 20-Minute Beef Stroganoff, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 8 oz Egg Noodles figures are for yolk-free noodles
- 1 teaspoon Olive Oil
- 1 package Mushrooms
- 1 Onion
- 1 package Beef tips with gravy
- ¼ cup Skim Milk
- 1 can Condensed Cream of Mushroom Soup (Figures Are For Fat-Free)
- As needed Salt to taste
- As needed Pepper to taste
- 1 teaspoon Garlic
- ¼ teaspoon Paprika
- ½ cup Sour Cream figures are for reduced-fat
- ¼ cup Parsley
Make it
Method
- 1
Prepare noodles according to package directions and drain.
- 2
As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.
- 3
Add mushrooms and onions and cook until onion is soft, about 3 minutes.
- 4
Add beef tips, milk, and mushroom soup.
- 5
Add salt and pepper to taste and stir well.
- 6
Reduce heat to simmer and stir in garlic, paprika, and sour cream.
- 7
Simmer lightly, without letting it boil (that will curdle it).
- 8
When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.
- 9
Garnish with parsley.
Source & rights
Where this recipe comes from
Adapted from “20-Minute Beef Stroganoff” by Wikibooks contributors, revision 4629559, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.