Recipe of the Week

15-Minute Beef Stroganoff

12 ounce boneless beef round steak
1 tablespoon cooking oil
1- 8 ounce pkg. fresh mushrooms, quartered, or one 2 1/2 ounce jar sliced mushrooms, drained
1- 8 ounce container dairy sour cream onion dip
2 tablespoons all-purpose flour
2/3 cup milk
1/4 teaspoon pepper
--Hot cooked wide noodles or rice
--Snipped fresh parsley or chives (optional)

1) Trim fat from meat. Cut meat diagonally across grain into 1/4 inch wide strips. In a large skillet, brown meat in hot oil. Remove meat from skillet. (If necessary, add additional oil.) Add the fresh mushrooms, if using, and cook until tender.

2) Return meat to skillet. Add the canned mushrooms, if using. In a small bowl, stir together the sour cream dip and flour. Stir into mixture in skillet. Stir in milk and pepper. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles or rice. If desired, sprinkle with snipped fresh parsley or chives.

Makes 5 servings.

**Try not to over cook, it will lose the flavor. I found this out the hard way.**

NUTRITION FACTS: 364 cal., 18 g tatal fat (8 g sat. fat), 80 mg chol., 398 mg soduim, 29 g carb., 2g fiber, 23 g pro.

Lower Fat 15-Minute Beef Stroganoff: Prepare as directed, except substitute light dairy sour cream dip for the dairy sour cream dip.


  1. That sounds absolutely delicious! Scott loves stroganoff, so I'm going to try this one real soon. Thanks for the recipe.

  2. yummy. This is the same one that I use! :)