Skillet Stroganoff



1 lb. cubed beef stew meat
2 Tbsp. oil
2 c. water
2 tsp. beef bouillon or 2 bouillon cube(s)
1 can cream of mushroom soup
1 tsp. onion powder
1 tsp. Worcestershire sauce
2 Tbsp. ketchup
1 (8 oz.) container sour cream


Heat oil in large skillet; add beef and brown on all sides. Add water and bouillon to skillet, cover and simmer until beef is fork tender. Stir in remaining ingredients except for sour cream. Warm over medium high heat until bubbly. Stir in sour cream and serve over cooked egg noodles or rice.

Yield: 6 servings
Serving Size: One serving (1/6 of recipe) is 1.5 oz meat/ meat alternate at lunch/supper for a 3 - 5 year old.
Credit: Adapted from PCI Bulletin Board recipe



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