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Waldbaum's Easy Beef Stroganoff

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“I originally cut this recipe out of a Waldbaum's weekly supermarket flyer. Since their local store closed over 15 years ago, I would say this is pretty old, particularly since it is yellowed and torn. Time to post it here, I guess.”

Ingredients Nutrition

  • 1 lb beef sirloin steak, cut 1/8 to 1/4 inch thick
  • 4 cups uncooked wide egg noodles (about 5 oz.)
  • 4 teaspoons vegetable oil, divided
  • 1 garlic clove, crushed
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 12 lb sliced mushrooms
  • 1 (3/4 ounce) package brown gravy mix
  • 1 cup cold water
  • 14 cup sour cream


  1. Cook noodles according to package directions; keep warm.
  2. Meanwhile, cut steaks lengthwise in half and then crosswise into 1-inch wide strips.
  3. In large nonstick skillet, heat 2 t. oil over medium-high heat until hot. Add beef and garlic (half at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink (do not overcook). Remove from skillet; season with salt and pepper.
  4. In same skillet, cook mushrooms in remaining 2 t. oil for 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef to skillet and gently add sour cream; heat through.
  5. Serve over noodles.

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