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.








  • 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


  • 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.

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