Beef Stroganoff in Rosé Sauce
Prep Time
Serves
Cooking Mode
2 tbsp olive oil, divided
1 lb boneless blade steak, cut crosswise into 1/4-inch (5-mm) thick slices
½ tsp each salt and pepper
½ lb sliced cremini mushrooms
1 large onion, thinly sliced
¼ cup tomato paste
2 cups beef broth
⅓ cup sour cream
2 tbsp chopped fresh chives
12 oz egg noodles, cooked according to package directions
2 tbsp olive oil, divided
1 lb boneless blade steak, cut crosswise into 1/4-inch (5-mm) thick slices
½ tsp each salt and pepper
½ lb sliced cremini mushrooms
1 large onion, thinly sliced
¼ cup tomato paste
2 cups beef broth
⅓ cup sour cream
2 tbsp chopped fresh chives
12 oz egg noodles, cooked according to package directions
Directions
1In large ovenproof skillet with lid, or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Season meat with salt and pepper. Brown beef on all sides, 5 to 6 min. Transfer to plate.
2Add remaining oil to skillet. Stir in mushrooms and onions, cook 8 min. or until golden brown. Stir in tomato paste, cook 1 min. Stir in beef broth. Bring to a boil and stir beef (and juices on plate) into skillet mixture.
3Cover and bake in preheated 375°F (190°C) oven 15 min., or until meat is tender. Remove from oven. Stir in sour cream and chives. Serve over egg noodles.
Disclaimer
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Personal Note
Personal Note
