Best Vegetable Beef Stroganoff Recipes

BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO

Beef and Vegetable Stroganoff-Topped Potato image

Dinner for two? A can of Progresso™ Light soup creates the sauce for a one-dish dinner that's ready in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

1 medium baking potato
1 teaspoon olive or vegetable oil
4 oz beef flank steak, cut across grain into thin bite-size strips
1 cup sliced fresh mushrooms
1 small onion, cut into thin wedges
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 can (18.5 oz) Progresso™ Light savory vegetable barley soup
1/4 cup fat-free sour cream
2 tablespoons chopped fresh parsley

Steps:

Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.
Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.
Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g

VEGETABLE BEEF STROGANOFF

Vegetable Beef Stroganoff image

Veggie lovers rejoice! Our beef stroganoff recipe gives equal star power to vegetables. Add more than three cups of your favorites and let 'em shine!

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 8

Ingredients

1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
2-1/4 cups water
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
3 cups assorted cut-up vegetables
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Brown steak with onion in hot oil in large skillet, stirring frequently.
Add water, bouillon cubes, noodles and vegetables. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.
Stir in sour cream; cook an additional 2 minutes, stirring occasionally.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 6 g, Protein 21 g

BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO

Beef and Vegetable Stroganoff-Topped Potato image

Dinner for two? A can of Progresso® Light soup creates the sauce for a one-dish dinner that's ready in less than 30 minutes.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 medium baking potato
1 teaspoon olive or vegetable oil
4 oz beef flank steak, cut across grain into thin bite-size strips
1 cup sliced fresh mushrooms
1 small onion, cut into thin wedges
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 can (18.5 oz) Progresso® Light savory vegetable barley soup
1/4 cup fat-free sour cream
2 tablespoons chopped fresh parsley

Steps:

Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.
Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.
Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley.