Easy Beef Stroganoff

A mixture of egg noodles and succulent stir-fried round tip steaks, tossed with tender mushrooms and hearty gravy. This Russian classic is easy-to-make, and a welcome change to the dinner menu.
  • Prep Time 15 minutes
  • Cook Time 10 minutes
  • Serves 4
  • Calories
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  • 1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
  • 1 clove garlic, minced
  • 4 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • 4 egg noodles, about 5-oz.; wide, uncooked
  • 1/4 teaspoon pepper
  • 1/2 pound mushrooms, sliced
  • 1 package brown gravy mix, 3/4-oz
  • 1/4 sour cream

Cooking Instructions

  1. Prepare egg noodles as directed on package.
  2. Stack steaks; cut in half lengthwise, then cut crosswise into 1-inch thick strips. Toss with garlic.
  3. Heat 2 teaspoons oil in large nonstick skillet over medium high. Add half of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.
  4. Heat remaining 2 teaspoons oil in same skillet over medium-high. Add mushrooms; cook and stir 2 minutes or until tender. Remove.
  5. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer, stirring frequently, 1 minute or until sauce is thickened. Stir in beef and mushrooms; heat through.
  6. Ladle meat and sauce over noodles then top with dollop of sour cream.
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