Photo: Kana Okada
Prep Time
30 Mins
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.

How to Make It

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.

Ratings & Reviews

sdiveri's Review

February 15, 2014

BlaisesMom's Review

December 07, 2012
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.

nikinikinine's Review

April 21, 2012
quick and easy recipe, tastes great. My whole family loves it, perfect in a time pinch.

CindyH's Review

November 17, 2009
This was definitely quick to put together. Enjoyed it although I added a bit of cornstarch to thicken it up since we had this with egg noddles vs. rice.