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Aerial view of Beef Stroganoff in pot surrounded by mushrooms

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.
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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

Directions

  1. 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.

  2. 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.

  3. 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.