Shortcut Sirloin Stroganoff Recipes

SHORTCUT SIRLOIN STROGANOFF

Steps:

• Saute onion, garlic and mushrooms in 2 T butter.
• Meanwhile, slice steak into 1/4" strips.
• Remove sauteed mixture with slotted spoon and set aside.
• Dust sirloin strips with flour, salt and pepper and brown in pan drippings.
• Remove meat with fork to save pan juices and add to mixture that had been put aside.
• 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).
• Add boullion or broth and simmer, stirring constantly, until thick and bubbling.
• Add reserved mixture and simmer to heat through and blend flavors. If meat is not yet tender, simmer covered until it is.
• Cook noodles and drain.
• When ready to serve, stir in sour cream and wine to meat mixture and add salt and pepper to taste.
• Place individual servings of noodles on each plate and cover with stroganoff mixture.

EASY WEEKNIGHT BEEF STROGANOFF

Steps:

• 1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
• 2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
• 3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.
• *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing.

EASY BEEF STROGONOFF

Steps:

• In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
• Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.

SHORTCUT STROGANOFF

Steps:

• Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
• Add soup, broth, water, Worcestershire and pasta. Heat to a boil. Cook over medium heat 15 minutes or until pasta is done, stirring often. Add sour cream. Heat through.

CAMPBELL'S SHORTCUT STROGANOFF

Steps:

• Slice beef into very thin strips.
• In mediumn skillet over medium-high heat, heat oil.
• Add beef and cook until browned and juices evaporate, stirring often.
• ADD soup, broth, water, Worcestershire.
• Heat to a boil.
• Stir in pasta.
• Reduce heat to medium.
• Cook 15 minute.
• or until pasta is done, stirring often.
• Stir in sour cream.
• Heat through.

EASY BEEF STROGANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm., In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes. , Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.

SIRLOIN STROGANOFF

Steps:

• In a small bowl, combine seasoning mix and water; set aside. In a large skillet, saute beef in oil until no longer pink; drain. Add the mushrooms and seasoning mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the sour cream and peas; heat through (do not boil). Serve over noodles.