I grew up eating “hamburger stroganoff” which is a simple dish resembling a traditional stroganoff. It is simple - brown hamburger, stir in cream of mushroom soup and sour cream and you are done. I knew there was a more intricate way to make the dish, but never really tried it until much later.
What sets this recipe apart is using sirloin steak. I have several stroganoff recipes and usually you use a cheaper cut of meat and cook it longer. Using the sirloin makes this dish easy to make, and takes a lot less time. And using a better cut of meat gives the dish a lot of lovely steak flavor.
The onion and mushrooms cook beautifully, and are super soft when done.
The sour cream adds a ton of creaminess to the meat and mushrooms. It also creates a bit of a sauce. This sauce is thicker than some of the other recipes I have tried. Those recipes usually add a touch of broth as well, which makes the sauce thinner.
I used package egg noodles this time. This made the process speed up quite a bit. It really only took about thirty minutes (or less) to make this meal.
Definitely a must have in your weeknight recipe collection!
BEEF STROGANOFF
1 1/2 Pounds Sirloin Steak
1/4 Cup Flour
2 Teaspoons Salt
4 Tablespoons Butter
1 Cup Finely Chopped Onion
1/2 Pound Mushrooms, Sliced
1 Clove Garlic, Minced
1 Cup Sour Cream
Egg Noodles
Slice meat into 1/2 inch strips. Dredge strips in seasoned flour and set aside. Sauté onions and mushrooms in 2 tablespoons butter for 5 minutes. Remove vegetables and reserve. Add 2 more tablespoons butter to skillet and brown steak on all sides. Return onions and mushrooms to pan with meat. Add garlic and blend in sour cream. Mix thoroughly and heat through. Serve over noodles.
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