Beef, Pork and Lamb

Beef Stroganoff

Name: Beef Stroganoff
Yield: 4

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.

Prep

Cook

Servings

Level

Easy

Ingredients

2¼ cups (4 ounces) egg noodles, uncooked
1 pound beef tenderloin or sirloin steak (about 1-inch thick)
2 Tablespoons Challenge Spreadable Butter
½ cup chopped onion
1½ cups sliced mushrooms
½ teaspoon (1 clove) minced garlic
1½ Tablespoons balsamic vinegar
4 ounces cream cheese, softened
¼ cup water
½ teaspoon salt
¼ teaspoon coarse ground black pepper
1 Tablespoon fresh minced chives

Directions

1

Cook egg noodles according to package directions in a large pot of boiling water. Drain.
2

Trim steak and cut into 2x¼-inch strips.
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

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

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

Stir in salt and pepper.
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

Serve over warm noodles garnished with chopped chives.