Beef, Pork and Lamb

Beef Stroganoff

A classic dinner entrée of onions, garlic, mushrooms, and seared beef in a smooth balsamic vinegar and cream cheese sauce served over warm noodles and garnished with chives.






  • 2¼ cups (4 oz) egg noodles, uncooked
  • 1 pound beef tenderloin or sirloin steak (about 1-inch thick)
  • 2 Tablespoons Challenge Spreadable Butter
  • ½ cup chopped onion
  • 1½ cups sliced mushrooms
  • ½ teaspoon (1 clove) minced garlic
  • 1½ Tablespoons balsamic vinegar
  • ½ package (4 oz) Challenge Cream Cheese, softened
  • ¼ cup water
  • ½ teaspoon salt
  • ¼ teaspoon coarse ground black pepper
  • 1 Tablespoon fresh minced chives


  • 1
    Cook egg noodles according to package directions in a large pot of boiling water. Drain.
  • 2
    Trim steak and cut into 2x¼-inch strips.
  • 3
    Melt butter in large skillet over medium high heat. Add meat slices and sauté until meat is seared but is still pink in center. Remove meat slices to a platter with a slotted spoon.
  • 4
    Add onions, garlic and mushrooms to the skillet and sauté until onions are soft and mushrooms just begin to brown. Transfer to platter with slotted spoon.
  • 5
    Remove skillet from heat and deglaze with addition of balsamic vinegar.
  • 6
    Blend in cream cheese and water. Return skillet to stove and heat over medium-low heat, stirring constantly until the sauce is smooth.
  • 7
    Stir in salt and pepper.
  • 8
    Return meat slices and onion/ mushroom mixture to the pan. Continue to heat, stirring and coating meat and vegetables with sauce, until sauce is bubbly.
  • 9
    Serve over warm noodles garnished with chopped chives.