My in-laws raise beef for all their children, so I'm always looking for new ways to cook steak. This is an absolute favorite. It's so easy to fix, and the result is a tender steak smothered in a creamy onion and mushroom sauce. The aroma alone makes my husband's mouth water!
- 3 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1-1/2 pounds beef top sirloin steak, cut into serving-size pieces
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 2 cups sliced fresh mushrooms
- 1 garlic clove, minced
- 2/3 cup water, divided
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Hot cooked noodles or rice
- In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm.
- Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles. Yield: 4-6 servings.
Originally published as Sirloin with Sour Cream Sauce in Country Woman Christmas Annual 2001, p25
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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