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Creamy Beef Stroganoff with Peas

Creamy Beef Stroganoff with Peas

Ready in 15 minutes
Makes 4 servings


  • 8 oz curly egg noodles
  • 1 lb boneless NY strip steak
  • 3 Tbsps flour
  • 1 Tbsp olive oil
  • 1 (8-oz) package sliced mushrooms
  • ¾ cup diced onions
  • 1 Tbsp minced garlic
  • 1 cup low-sodium beef stock
  • 1 cup frozen peas
  • ½ cup reduced-fat sour cream


1. Cook the noodles according to package directions.

2. Meanwhile, cut the beef into 1-inch cubes. Season with salt and pepper. Toss beef with the flour. In a 12-inch skillet, heat the oil on high, then add beef. Cook 2 minutes per side, until browned.

3. Add the mushrooms, onions, and garlic. Cook 2 minutes, stirring often. Add the stock and peas. Heat to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Remove from heat and stir in the sour cream. Serve over egg noodles.


Precut veggies and tender, quick-cooking strip steak get this home-cooked classic on your table in a flash.


Per serving: 635 calories, 30g fat, 12g saturated fat, 151mg cholesterol, 202mg sodium, 55g carbohydrate, 4g fiber, 4g sugar, 36g protein