Beef Stroganoff with Noodles

Beef Stroganoff with Noodles

100
KARENA BINKLEY 0

"This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!"

Ingredients

2 h {{adjustedServings}} servings 775 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 775 kcal
  • 39%
  • Fat:
  • 54.6 g
  • 84%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 2247 mg
  • 90%

Based on a 2,000 calorie diet

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Directions

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  1. In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
  2. Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
  3. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  4. In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
  5. Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
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Reviews

100
  1. 127 Ratings

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OK..here's the deal. Please DO NOT use 2 Tbsp. of seasoned salt in this recipe! This has to be a typo. It's so salty you can't eat it. I made this recipe before & caught that mistake the last ti...

This recipe makes a very good stroganoff but because of the extreme sodium and fat content I had to make a few simple adjustments. I used thin sliced round steak which tenderized nicely with the...

Very good. Did make some changes after reading reviews. Used thin sliced round steak strips and tossed them in seasoned flour before browning. The flour at this point thickened the sauce beautif...