Shortcut Sirloin Stroganoff |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My friend Linda gave me this recipe 20 years ago and my family likes it better than the traditional recipe. I like it too, because it's a heckofalot faster and I prefer sirloin to the round steak usually used in most beef stroganoffs.. Ingredients:
2 lbs sirloin steaks (more if desired) |
1 onion, minced |
1 garlic clove, minced |
1 (8 ounce) package mushrooms, sliced |
2 tablespoons butter |
flour |
salt |
pepper |
2 tablespoons butter |
2 tablespoons flour |
2 tablespoons tomato paste |
1 (10 3/4 ounce) can beef bouillon or 1 (10 3/4 ounce) can beef broth |
2 tablespoons white wine (optional) |
1 1/2 cups sour cream |
1 (16 ounce) bag egg noodles |
Directions:
1. Saute onion, garlic and mushrooms in 2 T butter.
2. Meanwhile, slice steak into 1/4 strips.
3. Remove sauteed mixture with slotted spoon and set aside.
4. Dust sirloin strips with flour, salt and pepper and brown in pan drippings.
5. Remove meat with fork to save pan juices and add to mixture that had been put aside.
6. Add 2 T butter to pan drippings to melt then add four and tomato paste and stir until it's a sticky mess (AKA roux).
7. Add boullion or broth and simmer, stirring constantly, until thick and bubbling.
8. Add reserved mixture and simmer to heat through and blend flavors. If meat is not yet tender, simmer covered until it is.
9. Cook noodles and drain.
10. When ready to serve, stir in sour cream and wine to meat mixture and add salt and pepper to taste.
11. Place individual servings of noodles on each plate and cover with stroganoff mixture.
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