Preparation:
In a large skillet over high heat, heat 1/2 tablespoon oil. Saute half the beef slices until browned on each side, 1 to 2 minutes per side. It should be rare. Remove to a plate and repeat with remaining beef.
Saute half the mushrooms at a time until golden. Remove to beef.
Add broth, wine, mustard and soup mix to skillet. Cook, stirring, for 2 minutes. Remove from heat and whisk in cornstarch. Return to heat. Bring to a boil, stirring constantly, until thickened.
Whisk in sour cream. Add beef with juices and mushrooms and simmer until beef is cooked through.
Serve over cooked rice or noodles.
Safeway's meat department will gladly slice a top sirloin while you shop. Serve the stroganoff with a green vegetable and rice or noodle |
