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Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 280 calories, 15g fat (7g saturated fat), 90mg cholesterol, 646mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 26g protein.

  • 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
  1. 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.
Originally published as Sirloin Stroganoff in Quick Cooking March/April 2004, p55

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