The portobellos make the sauce taste so rich and delicious. I love this recipe and will use it again and again!
Beef & Portobello Mushroom Stroganoff
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Our version of beef Stroganoff tops seared flank steak with a rich-tasting sauce made with a touch of cognac, reduced-fat sour cream and plenty of portobello mushrooms. Serve over whole-wheat egg noodles.
15 Reviews for Beef & Portobello Mushroom Stroganoff
Not a big beef eater, but have used chicken and simply more mushrooms and it's all great. Tastes so much better than the condensed soup version I had growing up.
I made this for my first-ever attempt at beef stroganoff, cooked for friends and fiance, was awesome. I would recommend making a bit more if you're using a full package of noodles and want it to be saucy. But this was a great recipe. Also, may want to substitute flank steak with different cut of beef.
Alex, Plainfield, IL
I gave this recipe a slow cooker twist. I also substituted some ingredients: sirloin, baby bellas, rum (only alcohol on hand), and one cup water (in place of broth). I cut the beef into bite-sized pieces and quickly browned it in a skillet before adding it to the slow cooker. In the meantime, I combined all other ingredients into the slow cooker (except the sour cream-add it at the end when you add noodles). I cooked everything in slower cooker for 4 hours. I served the stroganoff combined with 1/2 a bag of prepared whole wheat egg noodles. Awesome!
McKenzie, Omaha, NE