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Sirloin with Sour Cream Sauce

 Sirloin with Sour Cream Sauce
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!
4-6 ServingsPrep: 5 min. Cook: 30 min.


  • 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.

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Sirloin with Sour Cream Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 271 calories, 14 g fat (5 g saturated fat), 76 mg cholesterol, 584 mg sodium, 11 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.