This was a dinner staple at my house when I was growing up. My brothers and I loved it! I don't think my mom ever made it exactly the same way twice, but this recipe is a good starting point. This is a lighter version of the classic recipe.
Becky's Beef Stroganoff
2 lbs. sirloin steak, thinly sliced
1 tsp. olive oil
1 lb. sliced mushrooms
1 onion, roughly chopped
1 tsp. garlic salt
1 can Campbell's Healthy Request cream of mushroom soup
1/2 C. beef stock
1 tsp. Lawry's seasoned salt
1/2 tsp. pepper
4 T. ketchup
2 T. Worcestershire sauce
6 drops Tabasco sauce
1 C. light sour cream
Heat a large skillet over medium heat. Add oil, steak, mushrooms, onion, and salt. Cook until meat is no longer pink and onions are translucent. Stir in soup, stock, and all remaining ingredients except for sour cream. This can be done up to 2 days ahead of time. Before serving, heat thoroughly and stir in sour cream. Serve over rice or egg noodles.
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