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Sirloin Stroganoff

 Sirloin Stroganoff
"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."
6 ServingsPrep/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.
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.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now