The meat ended up tough and everything was dry. I wouldn't reduce the sherry and broth sauce as much. I'm not sure why the meat was so tough. Perhaps it just wasn't a good quality sirloin? Also may just go ahead and serve with noodles since the rice just made the dish seem even drier.
Quick Beef Stroganoff
Photo: Kana Okada
More From Real Simple
Amount per serving
- Calories: 630
- Calories from fat: 43%
- Fat: 30g
- Saturated fat: 11g
- Cholesterol: 152mg
- Sodium: 990mg
- Carbohydrate: 28g
- Fiber: 2g
- Sugars: 3g
- Protein: 53g
- 2 tablespoons olive oil
- 1 1/4 pounds New York or sirloin steak, thinly sliced
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon plus 1/8 teaspoon black pepper
- 1 pound button mushrooms, thinly sliced
- 1/2 cup dry sherry
- 1/4 cup low-sodium chicken broth
- 1/3 cup sour cream
- 2 cups cooked white rice
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate.
Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes. Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens. Transfer the steak and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.
Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.
Tip: If you don't have a stash of sherry, you can substitute another fortified wine, such as Madeira, Marsala, or port.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes