Beef Stroganoff

Treat your family to a fancy dinner any night of the week.


  • 3 tablespoons olive oil, divided
  • 1 (10 oz.) package frozen Pictsweet Farms Sliced Mushrooms
  • 1 medium onion, sliced
  • 1 1/2 pounds round steak, cut into strips
  • salt and pepper to taste
  • flour for coating
  • 1 cup beef broth
  • 1 (10.5 oz.) can cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1 (16 oz.) package egg noodles, cooked and drained


  1. HEAT 1 tablespoon of oil in a large skillet. Sauté frozen mushrooms and onions until tender and remove from pan.
  2. SEASON steak with salt and pepper and coat with flour. Heat remaining oil in skillet and cook steak on medium high heat until browned.
  3. ADD mushrooms, onions, broth, soup and sour cream, blending well.
  4. COVER and cook on low for 20 minutes. Serve over egg noodles.