Beef Stroganoff

Name: Beef Stroganoff
Total time: 2100 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 12 oz egg noodles; 1/4 cup gluten-free flour (or regular flour); 1 1/4 lbs beef tenderloin tips, 1/2 inch thick (or stew meat); 1/4 cup butter, divided; 12 oz canned button mushrooms, sliced (can also use fresh); 10 1/2 oz beef broth; 2 tbsp tomato paste; 1 tbsp worcestershire sauce; 1 cup sour cream

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Beef Stroganoff

Stephanie Goldman @cook_3867977

Saved

Ingredients

35 minutes

4-6 servings

12 ozegg noodles
1/4 cupgluten-free flour (or regular flour)
1 1/4 lbsbeef tenderloin tips, 1/2 inch thick (or stew meat)
1/4 cupbutter, divided
12 ozcanned button mushrooms, sliced (can also use fresh)
10 1/2 ozbeef broth
2 tbsptomato paste
1 tbspworcestershire sauce
1 cupsour cream

Saved

Steps

35 minutes

1

Cook egg noodles according to package directions. Drain. Keep warm.
2

Place flour in a large ziploc bag. Add beef to bag. Shake to coat well. Can add a little extra flour, if needed.
3

Melt 2 tbsp of butter in large skillet. Add beef to skillet. Cook until all pieces are brown on all sides.
4

Transfer beef & pan juices to a bowl & set aside.
5

Melt remaining butter in skillet. Add mushrooms & cook until heated through. If using fresh will need to cook until tender, about 5 minutes. Stir in broth, tomato paste, & worcestershire sauce. Bring to a boil, scraping up any browned bits on bottom of skillet.
6

Return beef & juices to skillet. Cook until sauce thickens, about 5 minutes. Stir in sour cream until hot.
7

Serve over noodles.