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Beef Stroganoff

Beef Stroganoff






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  • 3 tablespoons Mazola® Corn Oil
  • 1 pound/500 g boneless beef top round OR sirloin steak, cut into 3 x 1/4-inch strips
  • 8 ounces mushrooms, sliced
  • 1 medium onion, sliced
  • 2 cups beef broth
  • 1 tablespoon ketchup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black medium grind pepper
  • 2 tablespoons Fleischmann's® Corn Starch
  • 1 teaspoon ground mustard
  • 1/4 cup dry white wine
  • 1 cup sour cream
  • 8 ounces egg noodles, cooked and drained



  1. Heat corn oil in large skillet over medium-high heat. Stirring frequently, cook beef, half at a time, removing from skillet as it browns.
  2. Add mushrooms and onion; cook, stirring frequently, for 5 minutes.
  3. Stir in beef broth, ketchup, salt and pepper.
  4. Stir corn starch, dry mustard and wine together in a small bowl until smooth; pour into skillet. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Return beef to skillet; cook 1 minute.
  5. Remove skillet from heat. Stir in sour cream. Serve over egg noodles.


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