Quick & Easy Beef Stroganoff

Quick & Easy Beef Stroganoff
30 Min
20 Min

A twist on a classic recipe! Canned mushroom soup is replaced with homemade mushroom sauce that gives this dish a pop of flavor!

4 - 6 cups of water

1 lb. DaVinci Wide Egg Noodles

3 tbsp. butter

1 1/2 lbs. beef tenderloin or sirloin, cut into 1-inch chunks

8 oz. Reese Marinated Mushrooms

1 large onion, sliced

1/2 cup canned tomatoes, chopped

1 cup chicken or beef stock

1 tbsp. Dijon mustard

2/3 cup sour cream

2 tbsp. butter (for the noodles)

Salt and pepper, to taste

Parsley, chopped for garnish

  1. In medium pot, boil 4-6 cups of water. Add egg noodles and cook for 9-11 minutes.

  2. In a pan, melt butter over medium high heat.

  3. Add beef chunks and brown well, cooking for a few minutes on each side.

  4. Add mushrooms and onions to the dish with salt and pepper, to taste.

  5. Stir together and cook for 5-6 minutes or until vegetables slightly soft.

  6. Add tomatoes, stock, and mustard.

  7. Turn heat down to medium and let simmer for a few minutes until beef is tender.

  8. Stir in the sour cream to thicken sauce.

  9. Drain egg noodles.

  10. Add 2 tbsp. of butter and stir until the noodles are evenly coated.

  11. Serve beef mixture over noodles and garnish with parsley.