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Beef Stoganoff

An Olive Oil and Vinegar Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

15 minutes


6 people


  • 1 lb. boneless sirloin steak, trimmed
  • cooking spray
  • 3 cups sliced cremini mushrooms
  • 1/2 cup chopped onion
  • 1 Tablespoon Butter Olive Oil
  • 2 Tablespoons all-purpose flour
  • 1 cup fat-free, low sodium beef broth
  • 1/4 cup Sherry Reserva Vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup low fat sour cream
  • 4 cups hot cooked egg noodles (8 oz. uncooked)
  • 3 Tablespoons minced fresh flat-leaf parsley
  • Fresh parsley sprigs (optional)


  • Cut beef diagonally across the grain into 1/4 inch wide strips. Cut the strips into 2-inch pieces.
  • Heat a large nonstick skillet over medium-high heat. Spray the pan with cooking spray. Sauté the beef for a couple of minutes or until lightly browned. Remove beef from pan. place in a medium bowl, and keep warm. Add the cremini mushrooms and onion to pan. Sauté 4 minutes. Add cremini mushroom mixture to beef.
  • Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually stir in the broth, continuing to stir constantly. Cook for 1 minute or until thickened and bubbly, stirring constantly.
  • Add beef mixture, sherry, salt, and pepper to pan and bring to a boil. Reduce heat and simmer 4 minutes. Remove from heat. Let stand 30 seconds. Stir in sour cream.
  • Add the parsley with the cooked noodles and mix well. Arrange the noodles on a platter and place the beef mixture over noodles. Garnish with fresh parsley sprigs, if desired, and bring to the table.
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