Weeknight Beef Stroganoff
My Weeknight Beef Stroganoff is made with a delicious lineup of Canadian dairy and comes together in under an hour. It’s rich and hearty and brings all the comfort after a long day of work. – Millicent M., PEI
- Prep: 20 minutes
- Cooking: 25 minutes
Ingredients
- 1 lb (500 g) lean ground beef
- 2 tbsp (30 mL) Canadian butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) black pepper
- 3 tbsp (45 mL) all-purpose flour
- 1 ½ cups (375 mL) beef broth (approx.)
- 8 oz (250 g) extra-broad egg noodles
- ½ cup (125 mL) Canadian 35% cream
- ½ cup (125 mL) Canadian sour cream
- ¼cup (60 mL) brick-style Canadian cream cheese, cubed
- 1 tsp (5 mL) Worcestershire sauce
- ½ cup (125 mL) finely grated Canadian parmesan cheese, divided
- ¼cup (60 mL) finely chopped fresh parsley
Make it with Canadian Dairy
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Preparation
In high-sided skillet over medium-high, cook beef for 6 to 8 minutes or until browned. Drain fat.
Stir in butter, onion, garlic, salt and pepper. Cook for 2 to 3 minutes or until onion is tender. Sprinkle in flour. Cook for 1 minute. Gradually stir in broth. Bring to a boil; reduce to a simmer and cook for 6 to 8 minutes or until thickened.
Cook egg noodles according to package directions.
Into broth mixture, stir in cream, sour cream, cream cheese and Worcestershire sauce. Cook for 5 to 8 minutes or until flavours are married. If desired, add more broth or pasta cooking water. Stir in ¼cup (60 mL) parmesan.
Spoon sauce over plated noodles or stir noodles into sauce and toss to coat. Garnish with remaining parmesan and parsley.
Nutritional information
Per serving| Energy: | 575 Calories |
| Protein: | 29 g |
| Carbohydrate: | 40 g |
| Fat: | 33 g |
| Fibre: | 2.1 g |
| Sodium: | 890 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 168 mg |
| Vitamin B12: | 99 % |
| Selenium: | 95 % |
| Niacin: | 84 % |
| Folate: | 53 % |
