Dairy Farmers of Canada

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
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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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Nutritional information

Per serving
Energy: 383 Calories
Protein: 27 g
Carbohydrate: 36 g
Fat: 15 g
Fibre: 3.6 g
Sodium: 177 mg
(% DV*)
Calcium: 13 % / 144 mg