Easy Beef Stroganoff Recipe

Sliced steak is sautéed with garlic, onion, tomato paste and flour. It’s simmered with beef broth and a splash of Worcestershire sauce until thickened and finished with sour cream. The cooked steak is served over egg noodles and sprinkled with chopped fresh parsley.

 Prep Time: 50 min. | Cook Time: 20 min.


Serving Amount: 4 Servings

AmountMain Ingredients
8 oz.The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
3 Tbsp.Vegetable Oil
1/2 lb.Mushrooms, sliced
1 Ea.Onion, chopped
2 Ea.Garlic Cloves, thinly sliced
2 Tbsp.Tomato Paste
2 tsp. Each. Salt and Pepper
2 Tbsp.All-Purpose Flour
2 CupsBeef Broth
1 CupSour Cream
1 Tsp.Worcestershire Sauce
10 oz.Broad Egg Noodles
2 Tbsp. Butter
2 Tbsp.Fresh Parsley, chopped




Step 1: On a stove, heat the oil in a large skillet set over medium-high heat.

Step 2: Cook mushrooms, onion and garlic until softened.

Step 3: Add tomato paste, salt and pepper into a pan and cook for 1 minute. Stir in flour and cook for 1 to 2 minutes.

Step 4: Add the broth and bring to a simmer for about 5 to 7 minutes or until sauce is thickened. Hold on warm for later use.

Step 5: Preheat a flat top grill to 350°F.

Step 6: Place Beef Steak on the flat top grill. Cook it for 1 minute and flip.

Step 7: Cook it for 1 minute and flip again.

Step 8: Chop the steak gently with a spatula, separating it into pieces. Cook for 30 seconds or until thoroughly browned.

Step 9: Stir in the sour cream and Worcestershire sauce and heat through.

Step 10: Meanwhile, cook the egg noodles according to the package directions. Drain the noodles and toss with butter.

Step 11: Serve beef and sauce over the noodles. Sprinkle with parsley before serving.

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