Prep 30 mins
Cook 30 mins
This is a very old Pillsbury recipe that I first made as a young girl. If the meat is still a little frozen it will make cutting into strips much easier. The red wine adds a lot of flavor but could be left out if you double the water. Best served over hot noodles. Far from low fat or low cal but oh so good. ;)
- 2 lbs sirloin steaks, cut into thin strips
- 1 pint fresh mushrooms, sliced (about 2 cups)
- 2 medium onions, thin sliced
- 2 tablespoons oil
- 2 teaspoons beef bouillon
- 1⁄2 cup hot water
- 1⁄2 cup red wine
- 1⁄2 teaspoon salt
- 2 tablespoons tomato paste
- 1 teaspoon dry mustard
- 2 tablespoons flour
- 1⁄2 cup water
- 3⁄4 cup sour cream
- In large fry pan, cook steak, mushrooms and onions in hot oil until golden brown.
- Add bouillon, water, wine, salt, tomato paste and mustard.
- Cover; simmer about 20 to 30 minutes or until tender.
- Combine flour and water.
- Stir into meat mixture. Cook stirring constantly, until mixture comes to boil.
- Reduce heat; stir in sour cream. Heat, but Do Not Boil.
- Serve over hot noodles.
This was a simple dish to prepare and was a delicious comfort food dish. I really enjoyed this with a salad. Thanks, Deb, for sharing. Made for Culinary Quest 2014.
This was very good and easy. We served it over potatoes. ZWT7
As unbelievable as this is, I've never made stroganoff before! So, when DH asked for this for Father's Day, I was happy to oblige. And a pretty special meal it was! I used a petit sirloin, and reduced the recipe to 2 servings, then followed the directions to the letter. Creamy and thick, this was a really rich, tasty dinner! Thanks so much for sharing, Deb! (And helping me make DH a fab Father's Day dinner!)