Beef Stroganoff
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
Ingredients
- 1 14.5 oz. College Inn® Fat Free & Lower Sodium Beef Broth
- 1 Tbsp. Contadina® Tomato Paste
- 2 Tbsp. vegetable oil divided
- 1-1/2 cups mushrooms quartered
- 1/4 cup shallots diced
- 1 lb. beef tenderloin thinly sliced
- 1-1/2 Tbsp. flour
- 1/4 cup sour cream
- salt to taste
- pepper to taste
- egg noodles cooked
Directions
Whisk together 1 Tb. Tomato paste and 1/4 cup broth and set aside. In a large skillet over medium-high, heat 1 Tbs. oil and sauté mushrooms 2 minutes. Add shallots, continue to sauté 3 minutes. Remove and set aside. In same skillet heat 1 Tbs. oil, add beef and sauté 5 minutes, season with salt and pepper. Return mushrooms and onions to skillet with beef and add remaining broth. Bring to a boil, reduce heat and simmer uncovered 15 minutes, stirring occasionally, until beef is tender. Re-stir tomato paste and flour mixture and stir into skillet until well blended. Season to taste with salt and pepper. Remove skillet from heat and stir in sour cream. Serve stroganoff hot over cooked noodles.
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