Recipe by Breakstone's and Knudsen Family of Products
"Steak, noodles, and vegetables covered in a creamy sauce make this a one pot meal your family will love."
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beef sirloin steak, cut into strips
onion, cut into thin wedges
2 1/4 cups
beef bouillon cubes
medium egg noodles, uncooked
assorted cut-up vegetables
BREAKSTONE'S or KNUDSEN Sour Cream
This tasted great and was easy, but it's just a basic outline to work with. I had already marinated some beef strips in worcestershire and soy sauce, so that helped with the flavor I'm sure. I used carrots and peas in mine as broccoli just didn't sound good. I added little extra sour cream (about 1 1/2c.)and some seasoning salt. The only other change was spiral pasta noodles instead of egg noodles b/c I didn't have any. Since they take longer, I cooked them partially before adding to the beef, but it turned out good. It's not quite "5 star amazing", but it's a great basic, quick and easy recipe that you play around with.
Great recipe. But I consider this a basic recipe which gives people cooking it a lot of room to make improvements and add ingredients you like.
The vegetables I used consisted of broccoli, carrots and green peppers. I also used beef broth instead of the bouillon cubes and water. I also added a bit more broth and sour cream to make the recipe a bit creamier. I also used different spices while cooking the beef.
Finally, the last thing I did was cook all the ingredients in a cooking wok after browning the beef in a skillet. It takes approximately the same amount of time at the same temperature, I just found it easier to cook this way.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Beef Stroganoff
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 260
** Calories from Fat: 95
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