Recipe: Short-cut Beef Stroganoff

beef stroganoffThis EASY recipe takes only 30 minutes to prepare and is impressive enough for a dinner party. With the miracle of short-cut convenience foods, fast food can be better than Fast Food.

Quick Beef Stroganoff

2 teaspoons olive oil
1-pound sirloin, filet mignon or other tender beef, cut into bite-sized chunks (resist the urge to use round, it’s too tough)
1 medium onion, chopped
1 clove garlic, minced
1 can cream of mushroom soup
4 ounces fresh mushrooms, thinly sliced (about half a grocery store container – Baby Bellas rock)
1 cup sour cream
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 t. chopped fresh parsley for color, if desired

1. Heat olive oil in a large skillet over high heat and sear meat on all sides, cooking until medium rare. Remove meat from pan with a slotted spoon and keep warm.
2. Reduce heat to medium. Add onion and garlic. Cook about 5 minutes or until onions are soft and translucent.
3. Add all other ingredients and simmer on low 20 minutes. Sauce should be bubbling the whole time. Stir occasionally. The longer you simmer, the better it gets but it’s still really good after 20 minutes. Add beef to sauce and heat through.
4. Serve over freshly cooked egg noodles and sprinkle parsley on top.

The sauce (without the meat) can be made ahead. Add in seared beef when you’re ready to serve and heat through.

Serve any of these wines with it:

La Crema 2007 Pinot Noir Carneros
Paul Jaboulet Aîné 2007 Parallèle 45

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