Beef Stroganoff

  • 1 Tbsp vegetable oil
  • 1 lbs beef tenderloin tips or boneless sirloin steak, cut into strips
  • 2 cups (8 oz.) sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 1 Tbsp all-purpose flour
  • 1/8 tsp ground black pepper
  • 3/4 cup water
  • 1 MAGGI® Instant Beef Bouillon
  • 1/4 cup light sour cream
  • Hot cooked rice or wide egg noodles for accompaniment
  • 1 Tbsp sliced green onion for garnish image placeholder

Heat vegetable oil in large skillet over medium-high heat; add beef. Cook, stirring occasionally, for 4 to 5 minutes or until no longer pink. Remove from skillet; keep warm.

Cook mushrooms and onion, stirring occasionally, for 2 minutes or until tender. Stir in flour and pepper. Gradually add water and bouillon; stir until bouillon is dissolved. Bring to a boil; reduce heat to low; Cook, stirring constantly, for 2 minutes. Return beef to skillet and heat through; stir in sour cream. Serve over rice or noodles; garnish with green onion.

Servings: 4
Submitted by: Recipe Group Member