Be bold! Add some spicy BBQ sauce to the usual sour cream and mushroom sauce to make a beef stroganoff they'll ask for again (and again).
What You Need
Original recipe yields 6 servings
3/4 lb. wide egg noodles, uncooked
2 Tbsp. butter, divided
1-1/2 lb. beef flank steak, thinly sliced across the grain
1 large onion, thinly sliced
3 cups sliced fresh mushrooms
1/2 cup A.1. Bold & Spicy Sauce
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Cook noodles as directed on package, omitting salt.
Meanwhile, melt 1 Tbsp. butter in large skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until evenly browned. Remove from skillet; cover to keep warm. Add remaining butter and onions to skillet; cook on medium heat 3 min., stirring occasionally. Add mushrooms; cook 5 min., stirring occasionally. Return meat to skillet with the A.1.; stir.
Simmer on medium-low heat 15 min. Stir in sour cream. Drain noodles. Serve meat mixture over noodles.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Sprinkle with 2 Tbsp. chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.