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Russian Stroganoff
This hearty dinner is sure to leave your family full and happy! Plus it can make for great leftovers too.
Print Recipe
Ingredients
2
lbs
flank steak, cut into 1/2-inch strips
1
Tbsp
vegetable oil
2
cups
sliced brown mushrooms
1
cup
peeled and sliced yellow onion
2
cups
milk
2
cups
water
1
package
brown gravy mix
1
cup
frozen peas
1
cup
plain Greek yogurt
6
cups
egg noodles, cooked
3/4
cup
shredded white Cheddar cheese
Instructions
In a large pot, cook flank steak in oil over medium-high heat for 3 to 5 minutes; remove from pot and set aside.
Add mushrooms and onion, cook over medium-high heat for 3 to 5 minutes or until onions begin to soften.
Return beef to pot.
Add milk and water.
Bring to a boil over medium-high heat.
Slowly add gravy mix, stirring until incorporated.
Reduce heat and simmer, uncovered, for 20 to 30 minutes or until beef is tender and sauce is thickened.
Add peas.
Remove from heat and stir in yogurt.
Serve stroganoff over egg noodles.
Topped with Cheddar cheese.
Enjoy!
Notes
If preparing stew in advance, do not add yogurt or peas until reheating.