Hearty and versatile Beef Stroganoff is perfect as comfort food or a classic main course. Serve over rice, potatoes, noodles or other types of pastas and garnish with thinly sliced green onions to add eye-appeal.
- 1 tablespoon vegetable oil
- 1 pound beef tenderloin tips or boneless sirloin steak, cut into strips
- 2 cups (about 8 oz.) sliced fresh mushrooms
- 1/3 cup chopped onion
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground black pepper
- 3/4 cup water
- 1 MAGGI Beef Flavor Bouillon Cubes
- 1/4 cup sour cream
- 4 cups rice or wide egg noodles, cooked and kept hot
- 1 tablespoon sliced green onion
HEAToil in large skillet over medium-high heat; add beef. Cook, stirring occasionally, for 4 to 5 minutes or until no longer pink. Remove from skillet; keep warm.
ADD mushrooms and onion to skillet; cook, stirring occasionally, for 2 minutes or until tender. Stir in flour and pepper. Gradually add water and bouillon; stir until bouillon is dissolved. Bring to a boil; reduce heat to low. Cook, stirring constantly, for 2 minutes. Return beef to skillet and heat through; stir in sour cream.
SERVE over rice or noodles; garnish with green onion.
Review This Recipe
I made a few changes
This recipe is 10 times better with these variations: use stew meat boiled in water with 2 beef bouillon cubes and 1/2 c of white zinfandel for 2 hours. Tear meat up and set aside. Use olive oil instead of vegetable oil. Sautee onions and mushrooms in the oil. When golden brown, add flour, then meat and pepper. Add 1/2 c of white zinfandel and 1/2 c of water. Add 3 bouillon cubes, boil till dissolved. Take off burner and add 1/3 c sour cream. Now, this is a 5 star meal !
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