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Sirloin Stroganoff Recipe

"This is a super-fast way to prepare Stroganoff without all the extra simmering involved," writes Mary Wilhelm of Sparta, Wisconsin. "For a change of pace, I use boneless chicken breast strips instead of beef. Served with a salad and dessert, your meal is complete."

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Sirloin Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

2 tablespoons plus 1 teaspoon beef stew seasoning mix
3/4 cup water
1-1/2 pounds beef top sirloin steak, cut into thin strips
1 tablespoon vegetable oil
1 jar (6 ounces) sliced mushrooms, drained
1 cup (8 ounces) sour cream
1 cup frozen peas, thawed
Hot cooked noodles

Directions

In a small bowl, combine seasoning mix and water; set aside. In a large skillet, saute beef in oil until no longer pink; drain. Add the mushrooms and seasoning mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the sour cream and peas; heat through (do not boil). Serve over noodles. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 280 calories, 15 g fat (7 g saturated fat), 90 mg cholesterol, 646 mg sodium, 8 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Sirloin Stroganoff in Quick Cooking March/April 2004, p55

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