Beef Stroganoff in one dish



tablespoon  vegetable oil

   boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips                                                                                 
  medium onion, chopped (about 1/2 cup)     

cloves  garlic, minced 

teaspoon  dried parsley flakes                                                            

1 3/4 cups beef broth or beef stock                                                                                 
ounces sliced mushrooms (about 2 cups)                                                                                 
cups uncooked medium egg noodles                                           

1/2 cup  sour cream                                                                                  
Chopped fresh parsley    


  Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.            

  Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender. 

 Stir the sour cream in the skillet and cook until the mixture is heated through. Sprinkle with the parsley, if desired.



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