Prep 15 mins
Cook 1 hr
A little different than most stroganoff recipes. However, friends and family prefer this to the more traditional version. I hope that you will, too.
- 1 1⁄2 lbs top sirloin steaks, cut into 1/2-inch strips (I find it easier to slice the steak, if it has been put into freezer for an hour first)
- 2 -3 tablespoons butter
- 2 -3 medium onions, peeled and thinly sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 (8 ounce) can tomato sauce
- 1 cup dry red wine
- 2 -3 medium tomatoes, cut into wedges
- 2 beef bouillon cubes
- 1⁄2 teaspoon thyme
- 12 large fresh mushrooms, washed and quartered
- 1 (8 ounce) container sour cream
- 12 ounces egg noodles, cooked according to package directions or 2 cups cooked white rice
- In a deep skillet or medium-size pot, melt the butter and saute the sliced onions for about 5 to 10 minutes, or until translucent and limp. Push aside, and brown the meat strips on both sides. Mix the meat and the onions. Sprinkle with salt, pepper, and thyme.
- Pour the tomato sauce and red wine over the meat mixture. Stir in the tomato wedges and bouillon cubes. Cover and simmer over a low heat for about 30 minutes.
- Now add the fresh mushrooms and simmer for another 15 minutes. Two to three minutes before you're ready to serve, stir in the sour cream and let it heat through, but not boil.
- Serve over lightly buttered egg noodles or white rice.