Beef Stroganoff

So easy, and really delicious!

Yields 6 Servings (Serving is 1 Cup Stroganoff, 1/2 Cup Noodles)


2 lbs. Lean Sirloin, Cut Into Strips

3 Cups Mushrooms, Sliced

1/2 Onion, Finely Chopped

3 Cloves Garlic, Minced

2 TBS Butter

1 Cup Low-Sodium Chicken Stock

1 Packet Lipton’s Beefy Onion Soup Mix

1/2 Cup Fat Free Sour Cream

1 Package Egg Noodles

2 TBS Butter (For Noodles)


  1. Melt 2 TBS butter in electric skillet, set on medium (350 degrees, or so). Add onion and mushrooms. Cook until onions start to caramelize.
  2. Add tenderloin strips, thoroughly browning all sides (about 5 minutes).
  3. Pour in chicken stock and Lipton Beefy Onion Soup Mix. Reduce heat (250 degrees), and cover. Let simmer for at least 30 minutes.
  4. For egg noodles, prepare as directed on the package. Cook until tender, drain, and add tsp salt and 2 TBS butter.
  5. After stroganoff mixture has simmered for 30 minutes, turn skillet to warm and stir in sour cream.
  6. Serve stroganoff over egg noodles while still hot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: