Beef Stroganoff

Photo by Dana Gallagher
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 521 calories
    • Calories 34 calories from fat
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 120 mg
    • Sodium 463 mg
    • Protein 46 mg
    • Carbohydrate 38 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 101 mg


  1. Check 2tablespoons vegetable oil
  2. Check 2 1/2pounds sirloin steak, trimmed of all fat and sliced into very thin strips
  3. Check 1/4teaspoon caraway seeds (optional)
  4. Check 1 large onion, chopped
  5. Check 2 10-ounce packages white mushrooms, sliced
  6. Check 2tablespoons tomato paste
  7. Check 1tablespoon paprika
  8. Check kosher salt
  9. Check 1 14 1/2-ounce can beef broth
  10. Check 2tablespoons chopped parsley
  11. Check 1cup low-fat or regular sour cream
  12. Check 1 12-ounce package extra-wide egg noodles, cooked


  1. Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.
  2. Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.
  3. Add the mushrooms and cook until soft, 8 minutes more.
  4. Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.
  5. Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.
  6. Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.