Quick Tangy Beef Stroganoff
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 5 servings.
If you’re looking for a dinner that’s simple and yummy, Joan Roth’s stroganoff fills the bill. The Jackson, New Jersey cook combines ketchup and Worcestershire in a creamy sauce for this satisfying beef dish.
Ingredients
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1 pound beef top sirloin steak, thinly sliced
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1 tablespoon butter
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1 medium onion, sliced
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1/2 teaspoon minced garlic
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup sour cream
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1 jar (6 ounces) sliced mushrooms, drained
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2 tablespoons ketchup
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2 teaspoons Worcestershire sauce
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Hot cooked noodles
Directions
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1.
In a large skillet, saute beef in butter until no longer pink; drain. Add onion; cook for 3-4 minutes or until onion is tender. Add garlic; cook 1 minute longer.
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2.
Stir in the soup, sour cream, mushrooms, ketchup and Worcestershire sauce; heat through (do not boil). Serve with noodles.
Nutrition Facts
1 cup: 303 calories, 17g fat (9g saturated fat), 89mg cholesterol, 750mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 21g protein.
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