Sirloin Stroganoff Recipes

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat.
• Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
• Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream.
• Season with salt and pepper, as desired. Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.

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.

GROUND BEEF STROGANOFF

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
• Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
• Serve with cooked egg noodles. Garnish with parsley.

BEEF STROGANOFF II

Steps:

• Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
• Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
• Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

STEAK STROGANOFF

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

SIRLOIN TIPS WITH GARLIC BUTTER STROGANOFF

Steps:

• Combine the first five ingredients, stir well and divide in half.
• Melt 3 tablespoons of the butter mixture in a skillet on med-high heat.
• Add onion and cook 3 minutes until golden.
• Add mushrooms and cook about 4 minutes until tender.
• Remove from skillet.
• Sprinkle steak with salt & pepper.
• Melt the other 3 tablespoons of butter over medium high heat and add steak.
• Cook for 5 minutes stirring constantly.
• Return onion/mushroom mix to skillet and stir in sherry and half and half.
• Cook till thoroughly heated through and serve over rice or egg noodles.

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.

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.