Food and Recipes Recipes Beef Stroganoff Be the first to rate & review! Does the weather outside look gray and dismal? Have you had a terrible, no good, very bad week? If there answer to any or all of these questions is yes, then say hello to this easy Beef Stroganoff. It's the ultimate comfort food that still feels like a special occasion dish. The best part is that it takes barely any effort to make with major payoff. The secret? Just make sure to get a good sear on the beef tips in the skillet. And if your onions or mushrooms look like they're taking on too much color, just throw a splash of water on them to keep them from burning (The water will quickly evaporate). By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on February 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 25 mins Total Time: 1 hrs 25 mins Ingredients 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 pounds sirloin beef tips 2 (8-ounce) packages fresh mushrooms, sliced 2 medium sweet onions, diced 2 tablespoons tomato paste 2 cups beef broth 1 teaspoon Dijon mustard 1 (16-ounce) package egg noodles 1/2 cup sherry 2 tablespoons all-purpose flour 1 (8-ounce) container sour cream Garnish: chopped, fresh parsley Directions Sprinkle beef tips evenly with salt and pepper and brown in hot oil in a large skillet over medium-high heat; add mushrooms and onions and saute for 3 to 5 minutes or until tender. Stir tomato paste, broth, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender. Cook noodles according to package directions; drain. Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley, if desired. Rate it Print