1 lb. beef sirloin steak, cut into strips, or ground beef
1 medium onion, cut into thin wedges
1 can (8 oz.) mushroom pieces and stems, drained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Brown meat with onion in 1 tablespoon oil in large skillet.
Stir in 2-1/4 cups water, mushrooms, bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.
Stir in sour cream; cook an additional 2 minutes.
Tip! Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing such as CATALINA.
Recipe Variation: Vegetable Beef Stroganoff: Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with noodles.
Flavor Variations: Prepare as directed, adding 2 tsp. Worcestershire sauce with water. Prepare as directed, substituting 2 pkg. (6 oz. each) LOUIS RICH Chicken Breast Strips for sirloin steak and chicken bouillon for beef bouillon. Stir in strips when adding sour cream; heat through.
Simple Substitutions: Substitute 2 cups MINUTE White Rice, uncooked, for noodles. Bring to boil. Cover; remove from heat. Let stand 5 minutes. Continue as directed. Garnish with chopped fresh parsley, if desired. Substitute 2 cans (10-1/2 oz. each) condensed beef broth for bouillon cubes and water. Substitute reduced fat sour cream for sour cream.
Make It Easy: Slice partially frozen steak into strips for easier handling. Substitute 2 pkg. (6 oz. each) LOUIS RICH Grilled Beef Steak Strips for sirloin steak. Stir in strips when adding sour cream; heat through.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
4 to 6
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.