Speedy Stroganoff

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Difficulty: Easy - for beginners


1 tablespoon butter
1 1/2 pounds boneless beef top sirloin steak, well trimmed & thinly sliced across the grain
1 small onion, chopped
1/2 pound fresh sliced mushrooms
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound medium egg noodles
1 cup sour cream
2 tablespoon chopped fresh parsley


Melt the butter in a large skillet over medium-high heat. Add the steak and onion and cook 5 to 7 minutes, or until the steak is browned and the onion is tender, stirring occasionally. Add the mushrooms and cook 3 minutes, or until tender. Reduce heat to medium-low and stir in soup, wine, salt, and pepper; simmer 25 minutes, or until steak is tender. Meanwhile, prepare noodles according to package directions; drain then cover and set aside to keep warm. Add sour cream and parsley to steak mixture and cook 1 minute, or until heated through; do not boil. Serve over warm noodles


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