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Beef & Portobello Mushroom Stroganoff

The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (88 votes)

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.



READER'S COMMENT:
"I made this with lean ground beef to make it easier. It was so delicious! "
Beef & Portobello Mushroom Stroganoff

15 Reviews for Beef & Portobello Mushroom Stroganoff

03/27/2010

The portobellos make the sauce taste so rich and delicious. I love this recipe and will use it again and again!

Comments
01/16/2010
Anonymous

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.

Comments
01/05/2010

Delicious and so easy!!!

Comments
09/01/2009
Anonymous

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

Comments
09/01/2009
Anonymous

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

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