Tender beef, creamy, comforting pasta dish
This is a weeknight winner of the classic beef stroganoff, turned on its ear for speed. Rachael Ray’s version features tender strips of beef cooked in a creamy mushroom sauce over egg noodles.
Tender beef, creamy, comforting pasta dish
This is a weeknight winner of the classic beef stroganoff, turned on its ear for speed. Rachael Ray’s version features tender strips of beef cooked in a creamy mushroom sauce over egg noodles.
1 lb beef sirloin, thinly sliced
8 oz egg noodles
1 cup mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
1 cup sour cream
2 tablespoons Worcestershire sauce
Olive oil, salt and pepper
Cook egg noodles according to package instructions.
In a large skillet, soften the vegetables by sautéing them in olive oil with onions and garlic. Add the mushrooms and cook until browned.
Push the vegetables on one side of the skillet. Add the beef strips and cook until browned on all sides.
Stir in the beef broth and Worcestershire sauce; simmer for a few minutes until it starts to thicken. Then remove it from heat and stir in the sour cream.
Serve over egg noodles.
Cooking Tip: Great for weeknight meals, this quick and easy Beef Stroganoff recipe brings a real comfort classic to your table in just 30 minutes.
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