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Company Beef Stroganoff

bettyskitchen's picture
Ingredients
  Top sirloin beef steak/Any type of steak 1 Pound, trimmed of any excess fat and cut into cubes
  Meat tenderizer To Taste (No Msg - May Use Salt)
  Freshly ground black pepper To Taste
  Flour 1 Cup (16 tbs)
  Peanut oil/Another type of vegetable oil 3 Tablespoon
  Onion soup and dip mix 1 Ounce (1 Inner Packet)
  Water 2 Cup (32 tbs), divided (Adjust Quantity As Needed)
  Condensed cream of mushroom soup 10 3⁄4 Ounce (Use The Low-Sodium Type, If Possible)
  Egg noodles 8 Ounce, uncooked
  Olive oil 1 Teaspoon (For Cooking Noodles)
  Sour cream 1 Cup (16 tbs)
Directions

Sprinkle 1 pound of cubed top sirloin steak lightly with meat tenderizer or salt, and then grind fresh black pepper over the steak, to taste. Use your hands to mix the seasonings into the steak cubes. Now, place 1 cup flour into a gallon-sized zip-lock plastic bag and set aside. Place 2 to 3 tablespoons of peanut (or other) cooking oil into a deep skillet, and heat it over medium heat until it is hot, but not smoking. Place several cubes of seasoned steak into the zip-lock bag of flour, and shake to coat the steak pieces. Shake off any excess flour, and place the floured steak cubes in the hot oil in the skillet. They should sizzle. Continue to add the steak in this manner, until the entire pound of steak is frying in the skillet. Continue to fry the steak, stirring it occasionally, until the steak is browned and crisp on all sides. Remove the steak from heat. If there is any excess oil in the skillet with the steak, pour it off. In my demonstration, all of the peanut oil was absorbed by the flour to form the crust on the steak, and there was no extra grease to drain. Add 1 inner packet of onion soup mix to the skillet of steak, along with ½ cup water and one 10 ¾ oz. can of cream of mushroom soup. Stir, and place the skillet back on the stove. Cook over low heat for 10 to 15 minutes, stirring occasionally. This mixture will thicken, so you will need to add water to get the consistency of sauce that you like. I added an additional 1 ½ cups water, a little at a time. While your stroganoff sauce is cooking, make your egg noodles. Empty 8 oz. of egg noodles into a pot with about 3 inches of rapidly boiling water. Add 1 teaspoon of olive oil to keep the noodles from bubbling over the top of the pot, and to keep the noodles from sticking together. Cook, according to package directions, about 8 minutes, or so. You will not need to add salt, because the Stroganoff sauce will have plenty of flavor. When the noodles are al dente (chewy, not mushy), drain them through a colander and place them on a large platter. By now, your Stroganoff sauce should be ready to finish up. Remove it from the stove, and add 1 cup of sour cream. Stir, and place back over heat, just long enough to get it hot again. Do not boil. Now, ladle your Stroganoff topping over your platter of noodles. Voila! Company's Coming! Sirloin Beef Stroganoff is ready!!! Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Simmering
Ingredient: 
Beef
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4
Sometimes a boring dinner night can be made into something far more interesting with a quick beefy stroganoff dish. In this video recipe, Betty shares her own version of sirloin beef stroganoff that uses best sirloin steak and tangy seasoning and sour cream. This dish is so comforting and sumptuous and can be stormed up sans any back-breaking efforts.

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