Stroganoff Flank Steak Sauté

Stroganoff Flank Steak Sauté

Serves: 4


  • 8 oz wide egg noodles
  • 1 cup reduced-sodium beef broth
  • 1 tablespoon cornstarch
  • 2 teaspoons olive oil
  • 1 pound cremini mushrooms, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 package GoodHeart Diced Grilled Beef Flank Steak
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons butter
  • 4 tablespoons reduced-fat sour cream


  1. Cook the noodles according to package directions. Drain, transfer to a large bowl, and keep warm.
  2. Meanwhile, whisk together the broth and cornstarch in a small bowl and set aside.
  3. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, onion, and garlic and cook, stirring often, until the liquid is evaporated and the mushrooms are lightly browned, about 8 minutes.
  4. Stir in the beef, paprika, salt, and pepper. Re-whisk the broth mixture and add to the skillet. Cook, stirring constantly, until the sauce comes to a boil and thickens and the beef is heated through, about 2 minutes.
  5. Add the parsley and butter to the noodles and toss to combine. Divide the noodles and beef mixture evenly among 4 plates. Top each serving with 1 tablespoon sour cream.