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Beef Stroganoff With Tomatoes


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  • 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


Servings 6


Step 1

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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