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Creamy Beef Stroganoff with Peas

Precut veggies and tender, quick-cooking strip steak get this home-cooked classic on your table in a flash.

Serves 4
587 calories per serving


> 8 oz curly egg noodles
> 1 lb boneless NY strip steak
> 3 tbsp flour
> 1 tbsp olive oil
> 1 (8 oz) pkg sliced mushrooms
> 3/4 cup diced onions
> 1 tbsp minced garlic
> 1 cup reduced-sodium beef stock
> 1 cup frozen peas
> 1/2 cup reduced-fat sour cream


Cook the noodles according to package directions.
Meanwhile, cut the beef into 1-inch cubes. Season with salt and pepper. Toss beef with the flour. In a 12-inch skillet, heat the oil on high, then add beef. Cook 2 min. per side, until browned.
Add the mushrooms, onions, and garlic. Cook 2 min., stirring often. Add the stock and peas. Heat to a boil. Reduce heat and simmer 3 min., stirring occasionally. Remove from heat and stir in the sour cream. Serve over egg noodles.

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