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Skillet Beef Stroganoff

Skillet Beef Stroganoff

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  • 1 lb. (450 g) boneless top sirloin steak
  • 1/4 tsp. (1 mL) salt, divided
  • 1/8 tsp. (0.5 mL) black pepper, divided
  • 2 Tbsp. (30 mL) olive oil
  • 1 package (300 g.) cremini mushrooms, quartered
  • 1 sweet onion, chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup (60 mL) sour cream
  • 1 package Knorr® Sidekicks® Pasta Stroganoff Side Dish, prepared according to package directions



Amount per serving

Calories from Fat160
Total Fat18 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol70 mg
Sodium610 mg
Total Carbs31 g
Dietary Fiber2 g
Sugars3 g
Protein32 g
Calcium15 %
Iron20 %
Vitamin C4 %
Vitamin A4 %

Let's Get Cooking

  • 1 Season steak with 1/2 of the salt and pepper. Heat 1 Tbsp (15 mL) olive oil in large skillet over medium-high heat and brown steak in 2 batches; remove from heat and keep warm.
  • 2 Heat remaining 1 Tbsp (15 mL) olive oil in same skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, until lightly golden, about 8 minutes. Stir in garlic and remaining salt and pepper. Return beef and juices to skillet.
  • 3 Meanwhile, stir sour cream into hot Pasta, then stir into skillet. Sprinkle, if desired, with chopped fresh parsley.