Thursday, January 20, 2011

Beef Stroganoff Recipe


  • 1 pound sirloin (or petite sirloin) steak, cut into bite size strips
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 teaspoon ground black pepper
  • 3 cans Campbell's Beef Consumé soup
  • 1/2 cup light or fat free sour cream
  • 1 (16 ounce) package No Yolk extra wide (or dumpling) egg noodles


  1. Add flour and sirloin to a ziploc style bag.  Shake and coat the sirloin with the flour. 
  2. Melt the butter in a large skillet over medium high heat and add the coated sirloin.  The butter and flour should start to form a roux.  At this point, slowly add the first can of Beef Consumé and stir constantly, allowing the liquid to thicken.
  3. Add the other two cans of Beef Consumé, reduce heat to medium low and let simmer for 25-40 minutes. Then add the sour cream and black pepper, stirring well.
  4. Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

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