Steak Stroganoff

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Submitted by A.R. Jones

(Casselberry, FL)


  • 8oz dry egg noodles, uncooked (we use No yolks)
  • 1lb boneless beef top sirloin steak
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1Tbsp vegetable oil (we use Wesson)
  • 12oz Sliced mushrooms
  • 1 Med onion, cut thin in slices, separate rings
  • 1/4Cup distilled White Vinegar
  • 1 15oz can Tomato Sauce (we use Hunts)
  • 1/2Cup Sour Cream (we use Breakstone's)


Step 1

Cook noodles according to package directions. While noodles cook, cut beef into thin strips; season w/ salt & pepper.

Step 2

Heat oil in Large Skillet over Med-High Heat for 1 min. Add half of steak; cook approx 3 min (until no pink is left), stirring constantly so as not to burn. Remove meat from skillet and place in medium bowl. Cover & keep warm. Cook remaining steak in same manner.

Step 3

Add Mushrooms, Onions, and vinegar to warm skillet, mix well. cook approx 5 mins (look for liquid to evaporate). Return steak to skillet (and any juices in the bowl as well). stir in tomato sauce & allow to begin boiling. Reduce heat to LOW and simmer uncovered for 5 mins. Remove from heat

Step 4

Spoon Sour Cream into a bowl and remove 1/2 cup of tomato sauce mix from skillet. Stir together. Gradually add this sour cream mix back into the skillet, stirring until well blended.

Step 5

Drain noodles, plate, and top with steak mixture and enjoy!

** I try to have some extra sour cream available as well as various cheeses (white in color) for the guys to top this with.  It’s always a big hit with my husband’s crew!



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