Mr. Food: Beef Stroganoff

What You’ll Need

  • 1/2 stick butter
  • 1/2 pounds boneless beef top sirloin steak, cut into 1/4-inch strips
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 1 (10-3/4-ounce) can condensed cream of chicken soup
  • 1/4 pound fresh mushrooms, sliced
  • 1 cup sour cream

What to Do

  1. In a large skillet over medium heat, melt butter. Add steak strips, onion, and garlic; cook 5 to 7 minutes or until steak is no longer pink, stirring frequently.
  2. Add flour and pepper; mix well. Add both soups and the mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.
  3. Just before serving, stir in sour cream and cook 2 to 4 more minutes, or until mixture is heated through. Serve immediately.

Mr. Food Test Kitchen Tip!

  • To make cutting the steak easier, pop it in the freezer for about 15 minutes before slicing. That should make it the perfect texture to cut.
  • For a complete stroganoff dinner, serve this over a steaming bowl of our Dutch Noodles!