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Beef Stroganoff

I first had the idea to make this dinner after seeing it on Brandy’s site awhile back. But we can’t do canned soups, so I made it from scratch.

Here you go.

Beef Stroganoff

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 40 minutes


  • About 1 lb. steak, cubed ($2.67) On sale for $2.69/lb.
  • 1 Tbsp oil ($.05)
  • Salt and pepper
  • 3 Tbsp butter or margarine ($.30) I used dairy free margarine
  • 3 Tbsp flour ($.05)
  • 3 cups milk ($.30) I used rice milk
  • 1 Tbsp Worcestershire sauce ($.10)
  • 1/2 onion, finely chopped
  • 1 4 oz. can sliced mushrooms ($.50) On sale at Walgreens this week!
  • Salt and pepper to taste
  • 1/2 bag of no-yolk noodles ($.41) On sale for $1.82 and matched a $1 coupon! Just $.82 for the bag!!!
  • 2 large heads of broccoli ($.79)


  • Add the steak, cut into cubes, to a large skillet with the oil and some salt and pepper. Brown.

  • Remove the browned beef from the skillet and set aside.

  • In the same skillet that you used to brown the beef, add the butter/margarine and let melt.

  • Add the flour and stir it into the melted butter.

  • Whisk in the milk and turn heat to medium.

  • Add the Worcestershire sauce and let cook over medium heat for 6-8 minutes…

  • …or until starts to bubble and thicken.

  • Once bubbling, stir in the chopped onion and sliced mushrooms.

  • Stir the beef back into the sauce.

  • Let simmer over medium heat for 15-20 minutes, or until sauce reaches desired consistency.

  • Prepare noodles as directed on package.
  • Steam broccoli in stove-top steamer or in microwavable bowl with 1/4 cup of water covered with plastic wrap for 4-5 minutes.
  • Serve Beef Stroganoff over No-Yolk Noodles with Broccoli.

Cost $5.17