Beef Stroganoff

(I love this dish and it takes only about 20 minutes!)

Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.

1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)

½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)


Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.

Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.

Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.