Beef Stroganoff With Tomatoes

Beef Stroganoff With Tomatoes
Beef Stroganoff With Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    top sirloin steak - (1 1/2 lbs) halved lengthwise, cut crosswise into 1/4"-thk slices

  • 1

    teaspoon dried thyme

  • 4

    tablespoons olive oil

  • 1

    large onion thinly sliced

  • 1

    pound mushrooms sliced

  • 3

    garlic cloves chopped

  • 2

    tablespoons all-purpose flour

  • 1

    can diced tomatoes in juice - (14 1/2 oz) drained

  • 1/2

    cup beef broth

  • 1

    pinch cayenne pepper - (large)

  • Egg noodles freshly cooked

  • Chopped fresh parsley

Directions

Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches. Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes. Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley. This recipe yields 6 servings. Shullie's lighter take on the classic dish features tomato sauce instead of sour cream.

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