Microwave Beef Stroganoff
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
boneless beef |
|
| ½ | cup |
onions
chopped |
|
| 10 ½ | ounces |
cream of mushroom soup
|
|
| ½ | cup |
sour cream
|
|
| ½ | teaspoon |
paprika
|
|
| 4 | cups |
noodles
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
boneless beef |
|
| 118 | ml |
onions
chopped |
|
| 303.5 | ml/g |
cream of mushroom soup
|
|
| 118 | ml |
sour cream
|
|
| 2.5 | ml |
paprika
|
|
| 946 | ml |
noodles
cooked |
|
Directions
Freeze steak 1 hour to make slicing easier.
Cut steak into very thin slices across the grain.
In a 2 qt. microwave-safe casserole, combine beef and onion.
Cover with lid;microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking.
In small bowl, stir soup until smooth;stir in sour cream and paprika.
Add to beef, stirring to coat.
Cover, microwave @ 50 percent power 3 minutes or until heated through.
Serve over noodles.
Makes about 3½ cups or 4 servings.
