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BROWSE

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SAVORY STEAK STROGANOFF

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 8 8 oz = about 5 cups ounces dry cholesterol-free noodles or regular egg noodles, uncooked
  • 1 pound boneless beef top sirloin steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 12 ounces sliced mushrooms
  • 1 medium onion, cut into thin slices, separated into rings
  • 1/4 cup distilled white vinegar
  • 1 14.8 oz can (15 oz each) OR 1 carton
  • 1/2 cup sour cream
DIRECTIONS

Cook noodles according to package directions. Meanwhile, cut beef into thin strips; season with salt and pepper.

Heat oil in large skillet over medium-high heat 1 minute. Add half of the steak; cook 3 minutes or until no longer pink, stirring constantly. Remove from skillet; place in medium bowl. Cover to keep warm. Repeat with remaining steak; set aside.

Add mushrooms, onions and vinegar to same skillet; mix well. Cook 5 minutes, or until liquid is almost evaporated, stirring occasionally. Return steak and any accumulated juices to skillet. Stir in tomato sauce. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Remove from heat.

Spoon sour cream into small bowl. Remove 1/2 cup of the tomato sauce mixture from skillet. Gradually add to sour cream, stirring until well blended. Return mixture to skillet; mix well. Drain noodles; spoon onto serving plate. Top with the steak mixture.