Beef Stroganoff

Blender.Splendor's picture

Nov. 10, 2011


Lean sirloin steak 2 Pound (1
Bermuda onions 2 Large , sliced, quartered
Cold water 1 Cup (16 tbs) (As Required)
Butter/Margarine 1/3 Cup (5.33 tbs)
Salt 1 1/2 Teaspoon
Pepper 1/4 Teaspoon
Catsup 1/3 Cup (5.33 tbs)
Beef bouillon cubes 2
Worcestershire sauce 1 Tablespoon
Fresh mushrooms 1/2 Pound , cleaned, sliced, drained
Cornstarch 1 Tablespoon
Cold water 2 Tablespoon
Dairy sour cream 1 Cup (16 tbs)
Hot cooked rice/Hot cooked noodles 8 Cup (128 tbs) , buttered, seasoned (8 Servings)



1) Freeze the sirloin steak for 20 minutes before slicing.

2) Slice the meat into 1 1/2X1X1/4-inch pieces. Set aside.


3) Into the blender, add in onions to 1/3 the capacity. Add in cold water to cover the onions. On LOW speed, pulse three times to coarsely chop the onions.

4) Strain the onion mixture over a sieve. You may repeat the process in batches if you have a small blender.

5) In a skillet, melt butter or margarine. Add in the sliced steak and saute till well browned. Add in the drained onion, salt, pepper, catsup, bouillon cubes and worcestershire sauce.

6) Cover the skillet and cook over low flame for 25 minutes.

7) When the meat becomes tender, add in the mushrooms.

8) Cover once again and cook till the mushrooms soften.

9) In a small bowl, dissolve the cornstarch in water. Add the mixture into the meat. Cook for about 10 minutes till the sauce thickens.

10) Lastly, add in the sour cream. Give the mixture a good stir.


11) Serve the Beef Stroganoff hot over steamed riced or seasoned noodles.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 497Calories from Fat 133

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1166 mg48.58%

Total Carbohydrates 79 g26.3%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet