Indulge in a classic comfort food with this rich and creamy Beef Stroganoff from Mazola, perfect for a satisfying family dinner. With tender strips of beef simmered in a savoury sauce of mushrooms, onions, and a touch of white wine, this dish is elevated with a luscious sour cream finish. Serve it over egg noodles for a hearty, delicious meal that will warm you from the inside out.
Beef Stroganoff
Serving Size: 6 servings
Total Time: 1 hour 10 minutes
Ingredients:
- 3 tablespoons Mazola Canola Oil
- 1 pound/500 g boneless beef top round OR sirloin steak, cut into 3 x 1/4-inch strips
- 8 ounces mushrooms, sliced
- 1 medium onion, sliced
- 2 cups beef broth
- 1 tablespoon ketchup
- 1/2 teaspoon salt
- 1/4 teaspoon black medium grind pepper
- 2 tablespoons Fleischmann’s Corn Starch
- 1 teaspoon ground mustard
- 1/4 cup dry white wine
- 1 cup sour cream
- 8 ounces egg noodles, cooked and drained
Directions:
- Heat canola oil in large skillet over medium-high heat.
- Stirring frequently, cook beef, half at a time, removing from skillet as it browns.
- Add mushrooms and onion; cook, stirring frequently, for 5 minutes.
- Stir in beef broth, ketchup, salt and pepper.
- Stir corn starch, dry mustard and wine together in a small bowl until smooth; pour into skillet.
- Stirring constantly, bring to a boil over medium heat and boil 1 minute.
- Return beef to skillet; cook 1 minute.
- Remove skillet from heat.
- Stir in sour cream.
- Serve over egg noodles.
