Asiago and Mushroom Beef Stroganoff

Asiago and Mushroom Beef Stroganoff


  • 2 teaspoons canola oil
  • 1 1/2 pounds beef sirloin steak, cut into strips
  • 2 tablespoons butter, cubed
  • 1 medium onion, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon stone-ground mustard
  • 3/4 teaspoon paprika
  • 1 cup dry white wine
  • 4 cups (1 quart) beef stock
  • 1 (12 ounce) package uncooked egg noodles
  • 3 ounces (1 cup) Nasonville Asiago cheese, grated
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley leaves and additional grated Nasonville Asiago cheese (optional)


  1. Warm canola oil in a large skillet over medium-high heat. Add steak; cook and stir until steak is no longer pink. Remove meat and juices from pan; keep warm.
  2. Melt butter in the same skillet over medium heat. Add onion and mushrooms; cook and stir until tender.
  3. Add garlic; cook and stir for 1 minute.
  4. Stir in the Worcestershire sauce, mustard and paprika.
  5. Add steak and juices back to pan. Add wine, stirring to loosen any browned bits from bottom of skillet. Stir in stock; bring to a gentle boil. Reduce heat to medium-low.
  6. Add noodles; cook for 8-10 minutes or until tender, stirring occasionally.
  7. Remove skillet from the heat. Gradually stir in asiago until melted.
  8. Stir in sour cream. (Do not boil.)
  9. Season with salt and pepper to taste.
  10. Garnish with parsley and asiago if desired.

Yield: 6 to 8 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin