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Beef Stroganoff with Noodles

Beef Stroganoff with Noodles

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
KARENA BINKLEY

KARENA BINKLEY

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!

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Nutrition

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  • 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

Directions

  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

KATRINA55
89

KATRINA55

10/7/2007

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 time, but...this time I was in a hurry & guess what? Poured in the whole amount of seas. salt..oh,yuck! Realized what I did as soon as I poured it in. I didn't want to pitch the whole thing so I tried adding a couple of peeled potatoes to it (supposed to absorb some of the saltiness...it didn't). I was talking to my sister & she suggested pouring all the broth out (just discard it) but not the meat,bacon or veggies & then rinsing all that off & starting over with more broth...it worked!! Only this time, I didn't use any salt at all & cut back on the Worcestershire sauce by 1/2. Perfect! It's a very good recipe if you don't screw it up :)

Wyattdogster
55

Wyattdogster

2/28/2006

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 lengthy simmering, only 3 slices bacon and lowfat sour cream and only a little more than half the amount called for. To cut down on the salt, I used low salt beef broth and omitted the seasoned salt alltogether...2 tablespoons is a HUGE amount! I substituted Mrs. Dash garlic and herb blend and added no additional salt. So..minor changes for health reasons and still this had EXCELLENT flavor. I only cook with fresh mushrooms so I used 8oz. of those. Thanks for posting...this truly was the best stroganoff I have ever made. Family loved it!

Lilsis
48

Lilsis

10/5/2006

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 beautifully later in the dish and eliminated the need for cornstarch. Completely left out the seasoning salt and tweaked the spices some, such as adding minced garlic and salt & fresh ground pepper to the bacon, celery and onions while cooking. Also added a little extra dash of worcestershire sauce after adding the fresh mushrooms. Served over egg noodles garnished with some shaved Parmesan Cheese with fresh green beans and seasoned tomato wedges. Made a very nice dinner.

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