Recipe by Progresso™ Recipe Starters™
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cooked seasoned frozen beef strips, thawed
1 (9 ounce) pouch
Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
Hot cooked noodles
I thought this was delicious. I did make a few changes, but nothing drastic. I added tons of garlic powder and onion powder because I do to almost all my dishes. Plus I added like 1/8 a cup of Worcestershire sauce. I wanted a healthier option so I omitted the sour cream and instead added a little milk. I cooked it down to thicken it. Yummy!!
This recipe didn't go well for my family. To us, it was bland and needed extra garlic and worcesterhire sauce to help it out. I also added in some sauteed mushrooms and a seasoning packet of HVR salad dressing mix to liven it up.
We did ours with meatballs, which our kids love. It was quick and easy on a sports-practice school night!
My family and I really enjoyed this dish! I made a few additions - used butter instead of oil, added a little flour to thicken the sauce, added a little mustard and green onions. My kids loved it so much that they asked to have it for lunch tomorrow at school! As there were no leftovers, I guess I'll be making another batch!
Not that bad but the AllRecipes recipe in the slow cooker has even more flavor. Great choice in cut of beef for this recipe. I think I will use this type of meat next time with a different recipe.
For economic reasons I used boneless chuck steak sliced thin and browned. Added onions, garlic and I added sliced portabello mushrooms and cooked for aa few minutes. I added water,covered, and simmered until almost tender (1hr)and most of liquid was evaporated. Then I added the portabello mushroom sauce and simmered for another 20 min until thickened. Added the sour cream and served over egg noodles.We all loved the flavor of this entree.
I have to agree with the other reviewers that this was pretty bland. I was expecting big flavor from this can as a boost, but nope. However, it is low in sodium so that's a good point. I had to add 3 more cloves of garlic, 1 additional t of worcestershire sauce, doubled the sour cream and an 8oz container of fresh mushrooms, then it was pretty good.
We really liked this recipe & will use it again. I did tweak it though. After all, it is just a starter, not a finisher. LOL!
I first off used only 3/4# of venison loins. While cooking them, I added about 1/4 tsp. California style garlic salt with parsley.
I had button mushrooms in the fridge to use up, so I added about 6 of those, sliced, while sauteing the onions. Waited until right towards the end to add the garlic clove, so as not to burn & get bitter.
When this was done, I tasted it & it still needed a little more of the California style garlic salt with parsley, so I added about 1/4 tsp. more. I also added about 1/2 tsp. coarse ground black pepper.
I cooked my noodles in water with chicken bouillon in it for added flavor & then drained them & tossed them with about 2 Tbsp. butter. My husband doesn't like noodles, but he loved this!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Weeknight Beef Stroganoff
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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