I always love a good Beef Stroganoff, but I always make my Beef Stroganoff in the crock pot. When I came across this recipe for Mom’s Beef Stroganoff that was made on the stove top, I decided I needed to try it. All of the other Skinnytaste recipes I’ve tried have turned out really good, so I knew this one would probably be good.
[Adapted recipe from Skinnytaste]
- 1-1/2 lbs lean tri-tip sirlion steak, cut in thin 1/4″ x 2″ strips
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 10 oz of sliced mushrooms
- 1 can of Campbell’s tomato soup
- 1 cup of beef broth
- 1 small fresh bay leaf
- 2 teaspoons worcestershire sauce
- 2/3 cup of light sour cream
In a heavy saucepan (I used a Dutch Oven), heat pan over high heat. When pan is hot, add the oil and let it heat up for about a minute or so. Add steak and let it brown on all sides. Remove meat from pan.
Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked.
I served Sunny Anderson’s Easy String Beans & Onions with this meal as well. They are my favorite! So…I thought this was a really good dish! As you can see we had ours over Noodles. I think the next time I might cook the meat in the liquid for a little longer – maybe an hour or so. I thought it could’ve been a bit more tender, but I still enjoyed it. I LOVED the addition of the sour cream, and I think the bay leaf is a key ingredient. This meal is a keeper and leftovers the next day for lunch were delicious as well!