Beef Stroganoff in Rosé Sauce
By Sobeys
Published on March 12, 2024
A rich, creamy beef stroganoff. This recipe uses boneless blade steak, cremini mushrooms, that is then thickened with sour cream. Try this recipe for dinner tonight.Time and servings
40 minsTotal time
6Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp olive oil, divided 30 mL
- 1 lb boneless blade steak, cut crosswise into 1/4-inch (5-mm) thick slices 500 g
- 1/2 lb sliced cremini mushrooms 250 g
- 1 large onion, thinly sliced
- 1/4 cup tomato paste 60 mL
- 2 cups beef broth 500 mL
- 1/3 cup sour cream 75 mL
- 2 tbsp chopped fresh chives 30 mL
- 12 oz egg noodles, cooked according to package directions 375 g
- 1/2 tsp each salt and pepper 1 mL
- 1/2 tsp each salt and pepper 1 mL
Method
Step 1
In large ovenproof skillet with lid, or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Season meat with salt and pepper. Brown beef on all sides, 5 to 6 min. Transfer to plate.Step 2
Add remaining oil to skillet. Stir in mushrooms and onions, cook 8 min. or until golden brown. Stir in tomato paste, cook 1 min. Stir in beef broth. Bring to a boil and stir beef (and juices on plate) into skillet mixture.Step 3
Cover and bake in preheated 375°F (190°C) oven 15 min., or until meat is tender. Remove from oven. Stir in sour cream and chives. Serve over egg noodles.