SHORTCUT SIRLOIN STROGANOFF
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..
Provided by Mareesme
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1018.2, Fat 57.8, SaturatedFat 26.8, Cholesterol 257.6, Sodium 516, Carbohydrate 63.6, Fiber 3.5, Sugar 3.6, Protein 59.2
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