Beef Stroganoff

Prep Time: 5 minutes
Total Time: 25 minutes
Makes: 5


  1. 11/2 pounds Top Sirloin Steak
  2. 2 tablespoons Compliments Butter
  3. 1 package (10 ounces) sliced mushrooms
  4. 3 cloves garlic
  5. 11/2 tablespoons Compliments Unbleached Flour
  6. 11/2 cups Compliments Beef Broth
  7. 2 tablespoons Compliments Worcestershire Sauce
  8. 1/3 cup Lucerne® Sour Cream
  9. Hot, buttered wide egg noodles


  1. Cut steak into 1/4-inch thick slices. If slices are long, cut in half crosswise. 
  2. Melt 1 tablespoon of butter in a 12-inch nonstick frying pan over high heat.
  3. Add half the steak, spreading it out into a single layer. 
  4. Cook until undersides are seared, 30 seconds to 1 minute. 
  5. With tongs, quickly turn pieces over and cook until other sides are browned but meat is still rare in center (cut to test if necessary), 30 seconds to 1 minute more. 
  6. With a slotted spoon, transfer cooked meat to a plate. 
  7. Repeat to cook remaining meat. 
  8. Transfer to plate when done and set aside.
  9. Add remaining butter, mushrooms, and garlic to frying pan; mix well. 
  10. Cover pan and cook over high heat, stirring occasionally, until mushrooms exude juices, about 4-5 minutes. 
  11. Uncover pan and cook, stirring often, until mushrooms are browned and juices evaporate, about 3 minutes. 
  12. Sprinkle flour over mushrooms and stir over the heat 1 minute.
  13. While stirring constantly, gradually add broth and Worcestershire sauce to pan.
  14. Bring mixture to a boil, then simmer, stirring often, until mixture thickens and is slightly reduced, 2-3 minutes. 
  15. Stir in sour cream and meat and any juices. Stir just until heated through, about 1 minute. 
  16. Transfer stroganoff to a serving bowl and serve over hot, buttered egg noodles.
  17. Healthier Alternative: use Lucerne® Light Sour Cream for a lower-fat version.