Speedy Beef Stroganoff

SERVES: 4

COOK TIME: 35 Min

Have you ever been asked, "what's for dinner?" and your only thought was, "something fast!" Try our Speedy Beef Stroganoff. You'll get all the flavor of a long-simmered sauce fast and all the hungry mouths will thank you!

What You'll Need

1 tablespoon butter
1 1/2 pound boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
1 small onion, chopped
1/2 pound fresh sliced mushrooms
1 (10 -ounce) can condensed cream of mushroom soup
1 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound medium egg noodles
1 cup sour cream
2 tablespoons chopped fresh parsley

What to Do

Melt the butter in a large skillet over medium-high heat. Add the steak and onion and cook 5 to 7 minutes, or until the steak is browned and the onion is tender, stirring occasionally. Add the mushrooms and cook 3 minutes, or until tender.
Reduce heat to medium-low and stir in soup, wine, salt, and pepper; simmer 25 minutes, or until steak is tender.
Meanwhile, prepare noodles according to package directions; drain then cover and set aside to keep warm.
Add sour cream and parsley to steak mixture and cook 1 minute, or until heated through; do not boil. Serve over warm noodles.

Note

Restaurants have an easy trick for slicing the steak: they place it in the freezer for a couple hours first so it freezes slightly.

Beef

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Cowboy Chef Jeff

Sep 02, 2020

I tried this and doubled all the sauce ingredients because I wanted extra sauce to spoon over the noodles. I felt it had a too strong of a wine taste for me. I don't recall stroganoff having such a strong wine taste.

Cowboy Chef Jeff

Sep 02, 2020

No wonder I wasn't fond of this. All the other stroganoff recipes on this site don't have any wine in them at all, let alone a whole cup. I thought I did something wrong.