This recipe has everything that makes Stroganoff so wonderful: tender beef, sour cream, pickles and paprika. It’s great served over freshly cooked egg noodles.

Yield: Serves 4.



  • ​1 lb (0.5 kg) sirloin steak, thinly sliced
  • Salt and freshly ground pepper*
  • 2 tbsp canola oil
  • 1 cup thinly sliced onion
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 4 cups sliced mushrooms
  • 1 cup beef broth
  • 1 cup sour cream
  • 1/2 cup chopped dill pickles
  • 1/4 cup) chopped fresh parsley
  • 3 cups egg noodles, cooked, rinsed and drained


  1. Sprinkle steak with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Add steak and cook, stirring, until browned.
  3. Transfer steak to a plate; set aside.
  4. Reduce heat to medium. Add onion and sauté until softened, about 5 minutes.
  5. Add tomato paste and paprika; stir to combine. Add mushrooms and cook, stirring, until softened, about 5 minutes.
  6. Add broth and cook, stirring, until broth is reduced by one-third.
  7. Return beef and any accumulated juices to pan; stir to combine. Stir in sour cream, pickles and parsley. Add cooked noodles and stir to combine.
  8. Cook, stirring, until heated through.
Nutritional analysis per serving:

352 calories, 27.1 g fat, 9.1 g protein, 18.8 g carbohydrate, 5.2 g fibre, 348 mg sodium