This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.
1 (8-ounce) carton reduced-fat sour cream
3 tablespoons no salt-added tomato paste
1 teaspoon Worcestershire sauce
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds boneless sirloin steak, cut into (2-inch) strips
Combine the first 3 ingredients in a bowl. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.
REALLY GOOD!! The changes that I made: used 1# beef tenderloin; 3/4 cup chopped onion; 8 ounces cremini mushrooms, sliced; 1/3 cup of flour; and added 1 clove of garlic. I sauteed the onions, mushroom and garlic in butter for a few minutes then added half the broth to the pan. I browned the meat in a separate skillet in butter and gradually added the remaining beef broth to the skillet after the cubes were browned (I didn't want to overcook the meat). I added the meat to the mushrooms pan and cooked for a few minutes to thicken. Then I gradually added the sour cream mixture. The flavor was fabulous and the meat was melt in your mouth tender.
Pretty good, but needs a few tweaks. First, too much tomato sauce. Second, too much flour. Third, the beef takes longer to cook than 3 minutes (maybe because of flour), so be aware. Also needs some spice--I used a touch of cayenne, and I added garlic to onions. Finally, in the interest of fair warning, I didn't have a nonstick anywhere near big enough for this, so I used a dutch oven. The meat and onions stuck to the bottom badly, but once I added the cream mixture, they came off as brown bits with a little elbow grease.
I just made this for my 9 year old twins and it was a hit! I don't understand why the reviews are so blah. I did use top round steak and tenderized it with the meat hammer...it was plenty tender. I also used a 2X concentrated tomato paste from a tube and used only 2 TBS. We will definitely make this again!
This was very good. The tomato paste gives it a different flavor, but still very good. I think next time I will try it with out the tomato and see if that makes it better. I also simmered the meat and broth for 30 mins before adding the sour cream mixture. Turned out great the meat was very tender. Will definately add this to my recipe book.
This was a yummy dish! I did add more worchestershire though.
I guess this is something you either love or hate.
My hubby and I both enjoyed it and agreed that this recipe was a keeper! The tomato paste was good in the sauce even though I was unsure about it.
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