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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a super-fast way to prepare Stroganoff without all the extra simmering involved, writes Mary Wilhelm of Sparta, Wisconsin. For a change of pace, I use boneless chicken breast strips instead of beef. Served with a salad and dessert, your meal is complete. Ingredients:
2 tablespoons plus 1 teaspoon beef stew seasoning mix |
3/4 cup water |
1-1/2 pounds beef top sirloin steak, cut into thin strips |
1 tablespoon vegetable oil |
1 jar (6 ounces) sliced mushrooms, drained |
1 cup (8 ounces) sour cream |
1 cup frozen peas, thawed |
hot cooked noodles |
Directions:
1. In a small bowl, combine seasoning mix and water; set aside. In a large skillet, saute beef in oil until no longer pink; drain. Add the mushrooms and seasoning mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the sour cream and peas; heat through (do not boil). Serve over noodles. Yield: 6 servings.
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