Monday Stroganoff

by on October 10, 2016 » Add the first comment.
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  • 1 (12 OZ) package egg noodles, cooked and drained
  • 6 ounces fresh mushrooms, sliced and sauteed
  • 1 onion, chopped
  • 1/4 C butter
  • 2 pounds leftover steak – cut thinly
  • 4 TBL all-purpose flour
  • 2 C beef broth
  • 1 C sour cream
  • 1 TBL Dijon mustard
  • salt and black pepper to taste


  1. Bring a large pot of water to a boil. Cook egg noodles in boiling salted water until done, about 8 minutes. Drain.
  2. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
  3. Using the same pan, melt remaining butter. Warm strips of steak in melted butter
  4. Mix in flour.
  5. Stir in beef broth, and cook until slightly thickened.
  6. Add mushroom and onion mixture
  7. Stir in sour cream.
  8. Season to taste with salt and pepper.
  9. Continue cooking until sauce is hot, but not boiling.
  10. Use white wine to thin the sauce if it is too thick
  11. Serve sauce over egg noodles.

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