Beef “Stroganoff” on Egg Noodles and Dill Sour Cream - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Beef “Stroganoff” on Egg Noodles and Dill Sour Cream

To Serve Four or More



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    Beef “Stroganoff” on Egg Noodles and Dill Sour Cream

    2 Tbsp. Vegetable Oil
    1 Lb. Ground Beef-formed into small oval meatballs
    1 Cup Mushrooms-cut into quarters
    1 Cup Onions-sliced
    2 Tbsp. Flour
    1 Cup Beef Broth-low sodium
    ¼ Cup Sour Cream
    2 Tbsp. Fresh Dill-chopped
      Salt and Black Pepper to Taste
    ½ Lb. Egg Noodles-boiled in salted water until tender

    · Heat sauté pan on high heat, add vegetable oil and add beef in two separate batches as to not crowd the pan. Brown and remove.

    · In same pan, add the mushrooms and onions, cook on high heat for 2 minutes to soften and remove water. Add flour and stir to combine. Add beef broth , bring to a boil while stirring or whisking until a smooth sauce develops. Stir in the sour cream, fresh dill.  Add the meat back in, simmer to reheat and season to taste with salt and black pepper.

    · Serve over hot egg noodles and garnish with a dollop of sour cream, fresh dill spring and any fresh vegetables of your choice. Enjoy!

    CT Culinary Institute’s Website: