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    Savory Steak Stroganoff

    Source of Recipe

    8 ounces dry no-yolk or regular egg noodles, (about 5 cups), uncooked
    1 pound boneless beef top sirloin steak, divided
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 tablespoon Wesson® Pure Vegetable Oil
    12 ounces sliced mushrooms
    1 medium onion, cut into thin slices, separated into rings (about 1 cup)
    1/4 cup distilled white vinegar
    1 can (15 ounces) Hunt's® Tomato Sauce
    1/2 cup sour cream


    Cook noodles in medium saucepan according to package directions. Meanwhile, sprinkle both sides of steak evenly with salt and pepper; cut into thin strips.

    Heat oil in large skillet over medium-high heat 1 minute. Add half of the steak; cook until no longer pink, stirring constantly. Remove from skillet; place in medium bowl. Cover to keep warm. Repeat with remaining steak; set aside.

    Add mushrooms, onions and vinegar to same skillet; mix well. Cook 5 minutes, or until liquid is almost evaporated, stirring occasionally. Return steak and any accumulated juices to skillet. Stir in tomato sauce. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Remove from heat.

    Spoon sour cream into small bowl. Remove 1/2 cup of the tomato sauce mixture from skillet. Gradually add to sour cream, stirring until well blended. Return to ingredients in skillet; mix well. Drain noodles; spoon onto serving plate. Top with the steak mixture.

    I use reduced fat ingredients in this that is why it is included in lighter recipes




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