Beef Stroganoff with Parslied Noodles

Prep Time 10 min
Cook Time 20 Min
Servings 4 to 6 servings
Difficulty Easy

Ingredients

  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 1 1/2 lbs. beef top sirloin steak, cut into 1/2-inch wide strips
  • 1 (8 oz.) pkg. sliced white mushrooms
  • 1 cup chopped onion
  • 2 tbsps. all-purpose flour
  • 1/2 cup strong brewed Folgers Classic Roast® Coffee
  • 1/2 cup beef broth
  • 2 tsps. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup sour cream
  • 1 (12 oz.) pkg. medium egg noodles
  • 2 tbsps. butter
  • 2 tbsps. chopped parsley

Directions

  • Step 1

    HEAT 1 tablespoon oil in large skillet over medium-high heat. Add half of the beef strips to skillet. Cook, stirring constantly, 2 minutes or just until lightly browned. Remove from skillet with slotted spoon. Repeat to cook remaining beef strips. Remove from skillet.

  • Step 2

    HEAT remaining 1 tablespoon oil in same skillet. Add mushrooms and onion. Cook 8 minutes or until tender, stirring frequently.

  • Step 3

    STIR in flour until blended. Add coffee, broth, Worcestershire sauce, salt and pepper. Bring to a boil; reduce heat to low. Stir in beef strips. Cover and simmer 15 minutes or until meat is tender. Remove from heat. Stir in sour cream.

  • Step 4

    Meanwhile, COOK noodles according to package directions; drain. Return noodles to pot. Add butter and parsley; toss to coat. Serve stroganoff over noodles.

Serving size
(1/6 of recipe)

  • Calories 550
  • Calories from Fat210g
  • Total Fat 24g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 130mg
  • Sodium 900mg
  • Potassium 0mg
  • Total Carbohydrates 48g
  • Dietary Fiber 3g
  • Sugars 6g
  • Protein 34g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet