Beef Stroganoff

This recipe is taken from the 1997 Milk Calendar. An old favourite made easy, creamy and rich. And you can make it ahead when company's coming. - James Barber

  • Prep: 15 min
  • Cooking: 15 min
Yields 4 - 6 servings
beef stroganoff

Ingredients

  • 1 lb (450 g) sirloin steak cut into 1 inch (2.5 cm) cubes
  • 2 tbsp (30 mL) butter
  • 1 onion finely chopped
  • 2 cups (500 mL) quartered mushrooms
  • 1 cup (250 mL) diagonally sliced carrots
  • 3/4 cup (180 mL) sour cream
  • 1/4 cup (60 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 1 tbsp (15 mL) tomato ketchup
  • 1 tbsp (15 mL) lemon juice
  • Salt and pepper to taste
  • 2 tbsp (30 mL) fresh parsley finely chopped
  • 1 lb (450 g) egg noodles or farfalle cooked

Preparation

In large skillet, cook steak in butter over medium heat for 5 minutes. Add onion, mushrooms and carrots; cook until onion is tender, about 5 min.

In bowl, mix together sour cream and flour. Add milk and ketchup; stir well. Gradually pour milk mixture into the skillet. Cook and stir until sauce comes to a boil and thickens. Simmer 5 minutes. Add lemon juice and season to taste.

Sprinkle with parsley and serve with pasta.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 383 Calories
Protein: 27 g
Carbohydrate: 36 g
Fat: 15 g
Calcium: 13 % / 144 mg
Fibre: 3.6 g
Sodium: 177 mg