Beef A' La Stroganoff

Russ Myers


Stir frying is a rapid cooking method invented by the Chinese. It is the brisk cooking of small pieces of ingredients in hot oil over intense heat, for a short time, usually just for a few minutes.

pinch tips: How to Tie a Roast



4 servings


20 Min


10 Min




1 1/4 lb. Boneless beef sirloin (or 2 boneless shell steaks)
1 lg. onion
1 Tbsp. Butter (or margarine)
2 Tbsp. Water
1/2 lb. Sliced mushroom
2 Tbsp. All purpose flour
1 C. Beef broth
1/4 C. Dry red wine
1/4 tsp. Salt
1 C. Low fat (or nonfat) sour cream
1/4 tsp. Dried dill weed
Hot cooked noodles (optional)
Fresh dill sprigs (or chopped fresh parsley) for garnish

Directions Step-By-Step

Trim fat from beef; discard. Slice beef across prominent grain into thin slices. Cut onion lengthwise in half and slice crosswise into 1/4 inch slices.Heat the wok over medium high heat until hot. Add butter and swirl to coat the bottom. Add beef and stir fry about 2 minutes or until well browned. Remove beef to a large bowl.Reduce heat to medium.Add water, mushrooms, and onions. Stir fry about 2 minutes or until onion is tender. Add flour and mix well. Gradually stir in broth, wine and salt. Heat to boil.Reduce heat to low; simmer 5 minutes.Stir sour cream and dill weed into mushroom mixture. Return the beef and any accumulated juices to the wok; heat through. Serve over noodles, if desired. Garnish ,if desired.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Asian
Other Tag: Quick & Easy