Speedy Beef Stroganoff

By carvalhohm

Ingredients

• 1 tablespoon butter
• 1 1/2 pounds boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
• 1 small onion, chopped
• 1/2 pound fresh sliced mushrooms
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound medium egg noodles
• 1 cup sour cream
• 2 tablespoon chopped fresh parsley

Preparation

Step 1

Melt butter in large skillet over medium-high heat. Add steak and onion and cook 5 to 7 minutes, or until steak is browned and onion is tender, stirring occasionally. Add mushrooms and cook 3 minutes, or until tender.

Reduce heat to medium-low and stir in soup, wine, salt, and pepper; simmer 25 minutes, or until steak is tender.

Meanwhile, prepare noodles according to package directions; drain then cover and set aside to keep warm.

Add sour cream and parsley to steak mixture and cook 1 minute, or until heated through; do not boil. Serve over warm noodles.

Note:
Restaurants have easy trick for slicing steak: they place it in freezer for couple hours first so it freezes slightly.