ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Beef Stroganoff

Photo: Kana Okada
Prep time 30 mins
Yield Makes 4 servings
Make an easy beef stroganoff in about 20 minutes using lean sirloin steak, mushrooms, and sour cream. Serve over steamed rice instead of noodles.

Ingredients

  • 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

Nutrition Information

  • calories 630
  • caloriesfromfat 43 %
  • fat 30 g
  • satfat 11 g
  • cholesterol 152 mg
  • sodium 990 mg
  • carbohydrate 28 g
  • fiber 2 g
  • sugars 3 g
  • protein 53 g

How to Make It

  1. 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.