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Easy Beef Stroganoff

Steak-EZE® Sliced Steak is sautéed with garlic, onion, tomato paste and flour. Simmered with beef broth and a splash of Worcestershire sauce until thickened, then finished with sour cream. Served over cooked egg noodles and sprinkled with chopped fresh parsley.

Featured Product(s): 1140-001 | The Original Steak-EZE® BreakAway® Sirloin Beef Steak


1140-001 | The Original Steak-EZE® BreakAway® Sirloin Beef Steak 4
vegetable oil 3 tbsp
mushrooms, sliced 1/2 lb
onion, chopped 1
cloves garlic, thinly sliced 2
tomato paste 2 tbsp
salt and pepper 1 tsp each
all-purpose flour 2 tbsp
beef broth 2 cups
sour cream 1 cup
Worcestershire sauce 1 tsp
broad egg noodles 10 oz
butter 2 tbsp
fresh parsley, chopped 2 tbsp


  1. Flat Grill: Heat oil in large skillet set over medium-high heat; cook mushrooms, onion and garlic until softened. Place frozen steak on skillet. Cook for 1 minute and flip. Cook for 1 minute and flip again. Chop gently with a spatula, separating steak into pieces. Cook for 30 seconds or until thoroughly browned.
  2. Add tomato paste, salt and pepper; cook for 1 minute. Stir in flour and cook for 1 to 2 minutes. Add broth and bring to simmer; simmer for 5 to 7 minutes or until sauce is thickened. Stir in sour cream and Worcestershire sauce; heat through.
  3. Meanwhile, cook egg noodles according to package directions. Drain and toss with butter.
  4. Serve beef and sauce over noodles. Sprinkle with parsley before serving.