Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Makes 4 servings


  • 1 pound lean beef sirloin, sliced into thin strips
  • Salt to taste
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 1 cup non-fat sour cream
  • ½ cup chopped tomatoes, canned or fresh
  • 1 tbsp Worcestershire sauce
  • ¼ tsp hot sauce, such as Tabasco
  • 2 cups cooked, hot egg noodles


  1. Season the sirloin with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the sirloin and brown on all sides, about 5 minutes total. Set the sirloin on a plate and keep warm.
  2. Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft, about 7 more minutes. Add the garlic and cook for 1 minute more.
  3. Add the sour cream, tomatoes, Worcestershire sauce and hot sauces. Combine well and heat thoroughly. Add the sirloin and any juices. Taste and adjust the salt and pepper.
  4. Divide the egg noodles among 4 plates so that they form a small ring on the plate. Spoon the beef mixture into the center of each ring and serve.