Black & Blue Beef Stroganoff Recipe

Juicy sirloin smothered in a cheesy, mushroom sauce and mixed with egg noodles.
  • Ready in: 30 minutes
  • Prep time: 12 minutes
  • Chill/Cook time: 18 minutes
  • By:
  • Servings: 6 servings OR Makes 4 servings + 2 leftover servings

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  • 1 tablespoon vegetable oil
  • 1 pound boneless beef sirloin, cut into bite-size pieces
  • 1½ tablespoons OR 1 Dinner Mixer packet Onion Onion Seasoning
  • 1 (8 ounce) package sliced fresh baby bella mushrooms, optional
  • 1 teaspoon dried dill weed
  • 2½ cups beef broth
  • 10 ounces extra wide egg noodles or whole wheat egg noodles
  • ¾ cup light sour cream

cooking methods

  • Stovetop


  1. In large skillet, heat oil over medium-high heat. Add beef, Onion Onion™ Seasoning, ½ teaspoon salt and ½ teaspoon ground black pepper. Sauté 2-3 minutes. Stir in mushrooms and dill; continue sautéing 2-3 minutes.
  2. Add beef broth; bring to a boil. Stir in noodles; simmer, covered, 6 minutes, stirring occasionally. Remove cover; continue simmering 6 minutes or until noodles are tender, stirring occasionally. Stir in Black & Blue™ Cheese Ball Mix.
  3. Remove from heat; stir in sour cream. Salt and pepper as desired.
Makes 6 servings OR makes 4 servings + 2 leftover servings

Serve with Sautéed Kale.

For remix Stroganoff Soup recipe: Place 2 servings leftover stroganoff in a storage container. Refrigerate up to 2 days.

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