Thursday, January 5, 2017

MUSHROOM BEEF STROGANOFF

2 tbsp butter
1 tbsp olive or canola oil
1 1/2 lbs sirloin steak, sliced thin
1 lb fresh mushrooms, sliced
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 tsp dried thyme
1/2 tsp dried marjoram
Hot cooked noodles or rice for 6 servings

Heat the butter and oil in a large skillet over medium-high heat. Add steak slices and brown on both sides; remove with a slotted spoon and keep warm.

Add the mushrooms to the skillet and saute until tender. Return steak to the pan with the mushrooms; add soup, sour cream, onions, thyme and marjoram. Heat the mixture gently, without boiling.

Serve stroganoff over the noodles or rice.

Yield: 6 servings

Note: File Photo

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