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Beef Stroganoff over Noodles

Serves 4


8 ounces egg noodles
1 pound top sirloin (cut across the grain ¼-inch-wide, 2-inch-long strips)
1 ¼ teaspoons salt, divided
½ teaspoon pepper
2 tablespoons flour2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, domestic or wild, caps only thinly sliced
½ cup wine (dry red/white or dry sherry)
½ cup water
1 packet Savory Choice
1 cup water
1 tablespoons Dijon mustard
1/4 cup heavy cream
1/2 cup sour cream
½ teaspoon paprika
3 tablespoons minced fresh dill, divided


Bring a pot of salted water to a boil and cook the noodles according to the package directions.

Meanwhile, season the meat all over with 1 teaspoon of the salt and the pepper. Toss with the flour to coat completely.

Heat the oil in a large, heavy skillet over medium-high heat until it shimmers. Add the meat and cook, stirring frequently, until browned on all sides, about 3 minutes (you may have to cook the meat in two batches to avoid crowding the pan). Remove the meat to a bowl.

Add the butter to the pan and melt it over medium heat. Add the onion and mushrooms along with the remaining ¼ teaspoon of salt, and cook, stirring occasionally, until the onions are translucent and the mushrooms have softened, about 8 to 10 minutes. Add the wine to the pan and cook, stirring and scraping up any browned bits that have stuck to the bottom of the pan, until the liquid is reduced by half, about 3 minutes.

In a small bowl, stir together the water, Savory Choice Beef Broth Concentrate, heavy cream, sour cream, mustard and paprika. Add the cream mixture to the pan and bring to a boil. Cook, stirring frequently, until the sauce thickens, about 3 to 4 minutes. Add in the cooked meat, along with any juices, continue stirring until the meat is heated through, about 2 minutes more. Just before serving, stir in 2 tablespoons of the dill. Serve immediately over the cooked noodles, garnished with the remaining dill.