Giorgio's Recipe for Chunky Portabella Beef Stroganoff


Kosher salt
1-1/2 lb beef top round steak, sliced into cubes
Freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
2 cans of Giorgio® or Pennsylvania Dutchman® Chunky Portabella Mushrooms, drained
1 cup finely chopped yellow onion
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1 cup full-fat sour cream, room temperature
12 oz. wide egg noodles

What to do:

  1. Bring a large pot of well-salted water to a boil.
  2. Season the beef with 1 teaspoon salt and ¾ teaspoons black pepper.
  3. Heat 2 teaspoons of oil in over medium-high heat. Add the beef and cook, stirring often, until the meat is just browned. Do not overcook! Transfer to a plate
  4. Remove the skillet from the heat. Add 1 tablespoon of butter and the remaining 2 teaspoons of oil to the skillet.
  5. Lower to medium-heat heat and add the mushrooms. Cook for 5 minutes, stirring occasionally.
  6. Add the chopped onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes.
  7. Sprinkle flour and stir for 15 seconds.
  8. Add in the broth and bring mixture to a simmer, scraping up any browned bits in the skillet.
  9. Mix in the sour cream and stir until the sauce is smooth.
  10. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until mixture is barely simmering. Season to taste.
  11. Meanwhile, cook the noodles according to the package directions in boiling water al dente. Remove from heat and drain noodles.
  12. Return noodles to the pot. Add the remaining 2 tablespoons butter and stir until the butter has melted.
  13. Serve the beef Stroganoff over the noodles.