Sirloin Stroganoff Recipes

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Steps:

• In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 7-8 hours or until beef is tender. , With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. If desired, sprinkle with parsley.

Steps:

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker., In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine., Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.

Steps:

• In a small bowl, combine seasoning mix and water; set aside. In a large skillet, saute beef in oil until no longer pink; drain. Add the mushrooms and seasoning mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the sour cream and peas; heat through (do not boil). Serve over noodles.

Steps:

• Saute onion, garlic and mushrooms in 2 T butter.
• Meanwhile, slice steak into 1/4" strips.
• Remove sauteed mixture with slotted spoon and set aside.
• Dust sirloin strips with flour, salt and pepper and brown in pan drippings.
• Remove meat with fork to save pan juices and add to mixture that had been put aside.
• Add 2 T butter to pan drippings to melt then add four and tomato paste and stir until it's a sticky mess (AKA roux).
• Add boullion or broth and simmer, stirring constantly, until thick and bubbling.
• Add reserved mixture and simmer to heat through and blend flavors. If meat is not yet tender, simmer covered until it is.
• Cook noodles and drain.
• When ready to serve, stir in sour cream and wine to meat mixture and add salt and pepper to taste.
• Place individual servings of noodles on each plate and cover with stroganoff mixture.

Steps:

• Combine the first five ingredients, stir well and divide in half.
• Melt 3 tablespoons of the butter mixture in a skillet on med-high heat.
• Add onion and cook 3 minutes until golden.
• Add mushrooms and cook about 4 minutes until tender.
• Remove from skillet.
• Sprinkle steak with salt & pepper.
• Melt the other 3 tablespoons of butter over medium high heat and add steak.
• Cook for 5 minutes stirring constantly.
• Return onion/mushroom mix to skillet and stir in sherry and half and half.
• Cook till thoroughly heated through and serve over rice or egg noodles.