Beef Stroganoff with Parslied Noodles

Prep Time 10 min
Cook Time 20 Min
Servings 6
Difficulty Easy


  • 3 tablespoons Vegetable Oil divided
  • 1 1/2 pounds beef top sirloin steak, cut into 1/2-inch wide strips
  • 1 (8 oz.) package sliced white mushrooms
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1/2 cup strong brewed Folgers Classic Roast® Coffee
  • 1/2 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 3/4 cup sour cream
  • 1 (12 oz.) package medium egg noodles
  • 2 tablespoons Butter
  • 2 tablespoons chopped parsley


  • Step 1

    HEAT 1 tablespoon oil in large skillet over medium-high heat. Add half of the beef strips to skillet. Cook, stirring constantly, 2 minutes or just until lightly browned. Remove from skillet with slotted spoon. Repeat to cook remaining beef strips. Remove from skillet.

  • Step 2

    HEAT remaining 1 tablespoon oil in same skillet. Add mushrooms and onion. Cook 8 minutes or until tender, stirring frequently.

  • Step 3

    STIR in flour until blended. Add coffee, broth, Worcestershire sauce, salt and pepper. Bring to a boil; reduce heat to low. Stir in beef strips. Cover and simmer 15 minutes or until meat is tender. Remove from heat. Stir in sour cream.

  • Step 4

    Meanwhile, COOK noodles according to package directions; drain. Return noodles to pot. Add butter and parsley; toss to coat. Serve stroganoff over noodles.

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