Beef Stroganoff

A classic dinner entrée of onions, garlic, mushrooms, and seared beef in a smooth balsamic vinegar and cream cheese sauce served over warm noodles and garnished with chives.

Love it!
Beef Stroganoff
  1. 2¼ cups (4 oz) egg noodles, uncooked
  2. 1 pound beef tenderloin or sirloin steak (about 1-inch thick)
  3. 2 Tablespoons Challenge Spreadable Butter
  4. ½ cup chopped onion
  5. 1½ cups sliced mushrooms
  6. ½ teaspoon (1 clove) minced garlic
  7. 1½ Tablespoons balsamic vinegar
  8. ½ package (4 oz) Challenge Cream Cheese, softened
  9. ¼ cup water
  10. ½ teaspoon salt
  11. ¼ teaspoon coarse ground black pepper
  12. 1 Tablespoon fresh minced chives
  1. 1

    Cook egg noodles according to package directions in a large pot of boiling water. Drain.

  2. 2

    Trim steak and cut into 2x¼-inch strips.

  3. 3

    Melt butter in large skillet over medium high heat. Add meat slices and sauté until meat is seared but is still pink in center. Remove meat slices to a platter with a slotted spoon.

  4. 4

    Add onions, garlic and mushrooms to the skillet and sauté until onions are soft and mushrooms just begin to brown. Transfer to platter with slotted spoon.

  5. 5

    Remove skillet from heat and deglaze with addition of balsamic vinegar.

  6. 6

    Blend in cream cheese and water. Return skillet to stove and heat over medium-low heat, stirring constantly until the sauce is smooth.

  7. 7

    Stir in salt and pepper.

  8. 8

    Return meat slices and onion/ mushroom mixture to the pan. Continue to heat, stirring and coating meat and vegetables with sauce, until sauce is bubbly.

  9. 9

    Serve over warm noodles garnished with chopped chives.

Source: Challenge Home Economist


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Thank you Challenge Butter for the recipe for Beef Stroganoff. I will be making it this week.


Annie Cole

I loved this!
For the novice, I would state to prepare the noodles while the meat is simmering, or to keep the stroganoff warm while cooking the noodles. It's a lot easier to keep the dish warm than keeping the prepared noodles warm waiting for the meat mixture.


Steve McG