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Main dishes

Classic Beef Stroganoff

Classic Beef Stroganoff recipe
photo by:kraft
Bring the best-loved dish of the '50s—beef stroganoff, of course—back in style. Let the rich mushroom sauce and hot noodles revive the retro dinner hour.
time
prep:
30 min
total:
1 hr
servings
total:
6 servings
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What You Need

1
 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream, any variety
2
Tbsp.  flour
1/2
cup  water
2
tsp.  instant beef bouillon granules
1/4
tsp.  pepper
2
Tbsp.  butter or margarine
1-1/2
cups  sliced fresh mushrooms
1/2
cup  chopped onion
1
clove  garlic, minced
4
cups  hot cooked noodles

Make It

PLACE steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.

MIX sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

MELT butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.

ADD sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

Kraft Kitchens Tips

Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Clean Mushrooms
Use a clean, dry or slightly damp towel to gently wipe dirt off mushrooms. Do not rinse mushrooms in water because they will become mushy.
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