Beef and Mushroom Stroganoff


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Parmesan pasta, mushrooms, and steak make for a delicious stroganoff.

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  • 1 lb. boneless sirloin or top round steak; thinly sliced
  • 1/2 tsp. ground black pepper
  • 2 Tbs. margarine or butter, divided
  • 3 C. (8 oz) sliced mushrooms
  • 1/2 C. chopped onion
  • 1 (14 1/2 oz.) can beef broth
  • 1/2 C. milk
  • 1 pkg. Pasta Roni Parmesano
  • 3/4 C. frozen peas
  • 1/3 C. sour cream

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Sprinkle steak with pepper. In large skillet over medium-high heat, melt 1 Tbs. of margarine. Add steak and sauté 2 minutes or until no longer pink. Remove from skillet and set aside. In same skillet over medium heat, melt remaining 1 Tbs. margarine. Add mushrooms and onion and sauté 6 minutes. Add beef broth and milk and bring to a boil. Stir in pasta, steak, peas and special seasonings. Reduce heat to medium-low. Gently boil, uncovered, 4 to 6 minutes or until pasta is tender, stirring frequently. Stir in sour cream and let stand 5 minutes before serving.

Makes 4 servings

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