Prep 5 mins
Cook 1 hr
Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (Beef Stroganov (Sauteed Beef in Sour-Cream Sauce)).
- 1 1⁄2 lbs boneless sirloin steaks, slightly frozen
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 garlic clove, crushed
- 1⁄2 lb mushroom, sliced
- 1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can beef broth
- 2 tablespoons ketchup
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 (2 ounce) envelope onion soup mix
- 8 ounces sour cream
- 3 cups wide egg noodles or 3 cups rice, prepared according to package directions
- Trim all fat from steak, and cut across the grain into 1/4" wide strips.
- Combine flour with salt & pepper and dredge meat lightly in mixture.
- Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
- Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
- Cover and cook on low heat for about an hour.
- Just before serving add the sour cream, stirring just until blended.
- Serve over noodles or rice.
My husband and I are always looking for new recipes with "fresh" ingredients. I found this yesterday and made it last night. My husband and 10 year old son (who thinks dad is the BEST cook of the two of us) could not stop complimenting "me". This is a very good recipe and I will definitely be making it again. The only thing I noticed is it seems a little salty today (left overs). I don't recall it being so salty last night. I made it exactly as the recipe stated. I will have to figure out how to cut down that saltiness. I wonder if it may have been the onion soup. Either way, we give it 6 thumbs up. :-)
I loved this!! I didn't use as much sour cream but I have to tell you the combination of ketchup worcestershire sauce and dry mustard,onion soup mix is wonderful! I partially cooked the egg noodles in boiling water, then drained and finished cooking in another can of beef consomme so the noodles had the beef taste.So I used two cans of beef consomme with a little added water to the recipe.