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Classic Beef Stroganoff with Parslied Potatoes

Classic Beef Stroganoff with Parslied Potatoes

Classic Beef Stroganoff with Parslied Potatoes
Classic Beef Stroganoff with Parslied Potatoes
Classic Beef Stroganoff with Parslied Potatoes
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Classic Beef Stroganoff with Parslied Potatoes
Ingredients
  • 1 lb. (1/2” thick) boneless sirloin steak
  • ½ lb. sliced fresh mushrooms
  • ½ c. chopped Vidalia onion
  • 1 T. minced garlic
  • 3 T. butter
  • 2 T. flour
  • 1 (10 ½- oz.) can beef consomme
  • 3 T. dry sherry
  • 1 T. fresh lemon juice
  • 1 t. black pepper
  • 1 (8-oz.) carton sour cream
  • Parslied egg noodles
  • Fresh parsley sprigs
Instructions
  1. Partially freeze steak and slice steak diagonally across grain into 3x1/4” strips. Set steak aside.
  2. In large skillet, sauté mushrooms, onion and garlic in butter until tender.
  3. Season meat with salt and pepper. Add to skillet and cook until browned. Stir frequently.
  4. Add flour and next 4 ingredients, stirring well. Bring to boil, reduce heat and simmer 15 minutes. Stir occasionally.
  5. Stir in sour cream, cook until thoroughly heated. Do not boil. Serve over noodles and garnish with fresh parsley.
  6. Parslied Egg Noodles:
  7. oz. medium egg noodles, uncooked
  8. T. butter
  9. T. chopped fresh parsley
  10. Cook noodles according to pkg. Drain well.
  11. Combine noodles, butter and parsley in bowl. Toss. Serve with beef.
 

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