Beef Stroganoff

Beef Stroganoff

SERVES 4 | FINISH IN 45 minutes

  • 2 tablespoons extra virgin olive oil
  • 1 pound beef tenderloin, cut into 1” pieces
  • 1 1/4 cup beef broth
  • 2 tablespoons ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 8 ounces cremini mushrooms, sliced
  • 1 small onion, diced
  • 2 tablespoons all purpose flour
  • ⅔ cup sour cream
  • 1 package Veggiecraft Spaghetti
  • Chopped fresh parsley, for garnish
  1. Heat the olive oil in a large skillet. Add the beef and cook for 5-10 minutes, until browned.
  2. Add 1 cup of beef broth, along with the ketchup, garlic, and salt, and stir. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
  3. Add the mushrooms and onion. Cover and simmer for another 10 minutes.
  4. In a small bowl mix the remaining ¼ cup of beef broth with the flour.
  5. Pour the flour mixture into the pan along with the sour cream.
  6. Meanwhile, cook the Veggiecraft Sweet Potato Spaghetti according to the package instructions.
  7. Serve the stroganoff over the pasta. Garnish with fresh parsley.

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