Shortcut Sirloin Stroganoff

READY IN: 50mins
Recipe by Mareesme

My friend Linda gave me this recipe 20 years ago and my family likes it better than the traditional recipe. I like it too, because it's a heckofalot faster and I prefer sirloin to the round steak usually used in most beef stroganoffs..

Top Review by lolablitz

This was awesome! I usually use round steak but had a sirloin and wanted to find a sirloin-specific recipe. I like this even better than my usual which I love, so this will be my new go-to thanks!! I did do a couple of things differently for my family's tastes: I deglazed the pan after searing the meat with a couple glugs of good red wine and then poured the reduced wine over the meat and veg. I also omitted the tomato paste, used chicken stock (what I had) and added a Tbs of beef boullion. It was so so good even without the sour cream. Served over egg noodles with roasted asparagus on the side.

Ingredients Nutrition


  1. Saute onion, garlic and mushrooms in 2 T butter.
  2. Meanwhile, slice steak into 1/4" strips.
  3. Remove sauteed mixture with slotted spoon and set aside.
  4. Dust sirloin strips with flour, salt and pepper and brown in pan drippings.
  5. Remove meat with fork to save pan juices and add to mixture that had been put aside.
  6. 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).
  7. Add boullion or broth and simmer, stirring constantly, until thick and bubbling.
  8. Add reserved mixture and simmer to heat through and blend flavors. If meat is not yet tender, simmer covered until it is.
  9. Cook noodles and drain.
  10. When ready to serve, stir in sour cream and wine to meat mixture and add salt and pepper to taste.
  11. Place individual servings of noodles on each plate and cover with stroganoff mixture.

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