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  • Sara Carr Fitness

Beef Stroganoff


2 oz egg noodles (dry)

4 oz London broil, diced

1 cup baby Bella mushrooms, sliced

1/2 cup yellow onion, diced

Salt and pepper to taste

1/4 cup cream of Mushroom soup

1/2 tsp Dijon mustard

1 tsp white cooking wine

2 Tbsp Worcestershire sauce

2 Tbsp beef stock


  1. Put 3 cups of water and 1 Tbsp salt in a small saucepan and set to boil over high heat

  2. While waiting for water to boil, heat a nonstick skillet over medium high heat. Add mushrooms and onions. Saute for about 2-3 minutes until beginning to soften

  3. Add beef and sprinkle with salt and pepper (go easy on the salt because the cream of Mushroom soup is salty)

  4. Add egg noodles to the boiling water and let simmer for 5 minutes

  5. While the noodles are cooking, add the cream of mushroom soup, Dijon mustard, cooking wine, Worcestershire sauce, and beef stock to the beef/mushroom/onion skillet. Cook, stirring constantly until sauce has thickened. Taste and add salt if needed

  6. Drain the noodles and put on a plate. Top with beef mixture

Total Time- 9:41


Protein- 34g


Carbs- 43g

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