Steak Strips and Onions
Beef steak strips simmered in a richly flavored sauce. This dish comes together rather quickly, and is so good!
Ingredients
| 1 ½ | pound |
beef, sirloin steak
or even round steak cut into thin strips |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
dry mustard
|
|
| 4 | tablespoons |
butter
or margarine |
|
| 2 |
garlic
cloves, minced |
* | |
| 1 | cup |
onions
red, sliced or chopped |
|
| 1 ½ | cup |
beef stock
|
|
| 1 | tablespoon |
ketchup
or tomato paste |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | cup |
sour cream
|
|
|
chives
or parsley, chopped, for garnish, if desired |
* |
Directions
Trim excess fat from meat. Cut meat into thin strips.
Combine flour with salt, pepper, paprika, and mustard. Toss meat with seasoned flour.
Melt ⅓ of the butter in a large heavy skillet. Add garlic; sauté until golden. Remove; set aside.
Melt ⅓ more butter in the same skillet. Sauté the onions for 5 to 6 minutes. Remove; set aside.
Heat remaining butter in the same large skillet. Sauté meat strips until browned; add the beef stock, onions, and garlic. Stir to dissolve browned bits in the bottom of the skillet.
Simmer, uncovered, 10 to 15 minutes, until meat is tender and the mixture is thickened, stirring occasionally. Add tomato ketchup or paste, Worcestershire sauce and sour cream. Heat gently. Serve over egg noodles or rice.
Sprinkle top with chives or parsley and a healthy dose of fresh ground black pepper, if desired.
Notes:
Always stir sour cream into a hot sauce or soup just before serving. Heat it gently and only until the mixture is warmed through.
Allowing the mixture to boil may cause curdling. Milk products won't separate as easily in flour-based mixtures.
This dish comes together rather quickly, and is so good! Beef strips simmered in a richly flavored sauce.
Serve it with rice or warm, crusty French bread to take advantage of the super yummy sauce
Nutrition Facts
Serving Size 231g (8.1 oz)
JANEESEHART
AWESOME
over 5 years agoAwesome recipe
over 3 years agoUnited States
Can you substitute regular mustard for dry mustard?
over 3 years agoUse both dry and pre-mixed mustards for a different hit....
over 3 years agonasty
over 3 years agoUnited States
Was very good! My 2 yo finished his whole plate and mommy/daddy had seconds. Will make again!
over 3 years agoUnited States
Excellent recipe. I made it once with tomato paste and once with ketchup. I recommend the paste. I also used shallots instead of onions and added mushrooms. Delicious.
about 3 years agoSuch a good recipe! So glad I came across it, although I put all dry ingredients including onion and garlic in a bowl (then mixed up) to marinate while I was out. Later added beef stock and sour cream while cooking. Loved it! No butter for me. I used grapeseed oil. Very surprised by all the flavor.
about 3 years agoI'm a little confused on the sautéing directions. So am I to sauté garlic in one skillet, onion in another skillet and then brown the meat in another skillet and then combine in the meat skillet? Just making sure.
almost 3 years agoAll the sauteeing are in the same large skillet. Each time take the cooked ingredients out, set aside, and continue with the next. Just edited the direction to make it more clear. Hope this helps, and happy cooking :)
happyzhangbo
United States
We tried it tonight and my 2 boys, 9 and 10 ate 2 plates! It's a keeper!
over 2 years agoThanks for the comment. So happy to hear that your kids loved the dish. Happy Cooking :)
happyzhangbo
Ladynady7
This recipe is so good. I am trying it today with meatballs. Following all the same directions. Wish me luck.
over 1 year agoLadynady7
This recipe is so good. I am trying it today with meatballs. Following all the same directions. Wish me luck.
over 1 year agoWhat kind of onion do we use red or regular onion
about 1 year agoJust cooked and it’s delicious
11 months agoBut how is it not just stroganoff ? Seems pretty much the same
Delicious!
8 months ago