When I first moved out, my favorite meal to make was Hamburger Helper’s Beef Stroganoff. I loved the slightly spicy flavor and honestly, anything that contains noodles is a winner with me.
However, it didn’t take me long to realize how bad for me that meal-in-a-box was. I started looking for better, healhier, and more homemade options. I eventually found a slow cooker recipe that was delicious and my husband and I really enjoyed, until…..
We switched to a clean eating diet. The problem with our slow cooker recipe was that it used the “no-no” Cream of Mushroom soup. I was totally bummed to no longer have a Beef Stroganoff recipe.
But, thankfully eMeals came to my rescue in 2013 * with a clean eating version of one of my favorite meals! And believe it or not, this is actually mine and Pat’s favorite version of Beef Stroganoff. It’s the right amount of spicy and super freaking delicious. You can choose to mix the sauce with the noodles or top it like I did in the photo. Regardless, this is an awesome meal! I even sometimes just make the sauce and use it as gravy over mashed potatoes — totally a Southern thing y’all. 🙂
- 11⁄2 lb sirloin tips
- 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper
- 3 tablespoons olive oil, divided
- 2 (8 oz) packages sliced fresh mushrooms
- 14 oz can reduced-sodium beef broth
- 1 tablespoon tomato paste
- 2 teaspoons yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
- 8 oz container reduced-fat sour cream
- Sprinkle sirloin with salt and pepper; heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Brown beef in oil 5 minutes; remove from the skillet and keep warm.
- Heat remaining 2 tablespoons oil in the skillet; add mushrooms.
- Cook 6 minutes or until browned; return beef to the skillet.
- Whisk together broth, tomato paste, mustard, and Worcestershire sauce; add to the skillet.
- Bring to a boil; reduce heat and simmer 15 minutes.
- Combine cornstarch and 2 tablespoons water; add to the skillet and cook 3 minutes or until slightly thickened.
- Stir in sour cream and cook 2 minutes or until thoroughly warmed.
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I’m from Northern Europe and we have something very similar here, as a traditional dish. I love love love it! Very delicious and not complicated either.
Sounds yummy! I just printed this out to try…