Beef Stroganoff

It’s a chilly, rainy and windy Saturday here in Chicago.  I personally don’t mind this weather.  It’s great weather to relax and catch up on my DVR or to clean up and get things done in the house.

Since starting Weight Watchers weekends can be difficult.  I always feel hungry on the weekends and want to over eat.  This is one of the reasons why I thought Weight Watchers would be good for me.  I could make anything I want and eat anything as long as it’s not over my points for the day.  With that being said I have to plan out my meals for weekends because otherwise I won’t stay on track and I’ll want to reach for a takeout menu. So, during the week I plan on what I’ll make for dinner on the weekend and I stick to it.

So on the menu today was Beef Stroganoff.  It’s a  nice comfort meal for a chilly evening. I actually personally haven’t ever made it.  My mom use to make it every so often so I decided to give it a try this weekend.  It’s a dish with a rich beefy sauce, with mushrooms and onions and tender pieces of beef served over noodles.  It’s not too difficult of a dish to make so give it a try! I’ll definitely be making this again.

Beef Stroganoff

1 lb sirloin steak, sliced or cubed
16 oz mushrooms
3 garlic cloves
1 medium onion, diced
2 T Worcestershire sauce
2 C + 1/4 cups beef stock (no salt added)
3/4 C light sour cream
3 T flour
2 T butter
2 t garlic powder
2 t onion powder
2 t parsley
Sprinkle: salt and pepper
1 bag noodles ( I used wide egg noodles)

Directions: Heat a large sauté pan on high heat.  Add in 1 T of butter and cook the beef . Cook about 2-3 minutes on each side.  Let the meat get a good sear.  Once meat is seared, remove meat from the pan and set aside.

Add in 1 T of butter and sauté the garlic and onion 2-3 minutes.  Then add in the mushrooms and cook till soften.  Deglaze pan with 1/4 cup of beef stock, scrapping the bottom of the pan.  Start boiling water for noodles and cook according to package.

Add 2 cups of beef stock, Worcestershire sauce and flour to a bowl and whisk well.  Add mixture to pan and mix well and let simmer on low-medium 5-6 minutes, stirring occasionally.  Then stir in the sour cream and mix well and add in the beef and cook 2 minutes.  Season with salt and pepper.  Serve over cooked egg noodles.  Garnish with parsley if you’d like and serve immediately.

Notes: You can add more beef stock to make more sauce.  I sometimes do that because I like extra juice.


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My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

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