Ingredients
Method
- Cut the sirloin into ¾-inch, bite-sized pieces. In a medium bowl, combine the flour and salt. Add the beef and stir to coat.
- Melt butter in a large skillet over medium heat. Add the beef and cook without stirring until the bottom is browned, about 2 to 3 minutes.
- Flip the beef and cook the other side. Then, remove it from the skillet and set aside.
- Add the chopped onion and mushrooms to the pan without wiping it first. Cook for 4 to 5 minutes until the onions are soft and the mushrooms are nearly cooked through.
- Return the beef to the pan with the garlic powder, cream of mushroom soup, water, and tomato paste. Stir to combine.
- Cook the meat until done but still tender, about 5–6 minutes. Remove from heat.
- Add the sour cream last and stir to prevent curdling.
- Serve alongside egg noodles, rice, or mashed potatoes.
Nutrition
Notes
I used top sirloin for this recipe because it’s economical and stays tender (provided you don’t overcook it!). You can also use boneless ribeye, beef tenderloin, or even lean ground beef.
Don’t love mushrooms? You can leave them out.
Leftovers will keep for 4–5 days in the refrigerator. Reheat the stroganoff in a skillet or in the microwave. This dish also freezes well.