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Steak Strips and Onions

Steak Strips and Onions

An easy main dish that turns cost-effective strips of beef and onions into a tasty weeknight meal that's packed with flavor.













Trans-fat Free, Low Carb


1 1/2 pound beef, sirloin steak
or even round steak cut into thin strips
3 tablespoons flour, all-purpose
1 1/2 teaspoon salt
1/4 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 1/2 cup beef stock
1 tablespoon ketchup
or tomato paste
1 teaspoon worcestershire sauce
1/2 cup sour cream
or parsley, chopped, for garnish, if desired


Trim excess fat from meat. Cut meat in thin strips.

Combine flour with salt, pepper, paprika and mustard. Toss meat with seasoned flour.

Melt ⅓ of the butter in large heavy skillet. Add garlic; sauté until golden. Remove; set aside.

Melt ⅓ more butter. Sauté onions for 5 to 6 minutes. Remove; set aside. Heat remaining butter.

Sauté meat strips until browned; add the beef stock, onions and garlic. Stir to dissolve browned bits in bottom of skillet.

Simmer, uncovered, 10 to 15 minutes, until meat is tender and 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 good dose of fresh ground black pepper, if desired.


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 will 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 simmer in a richly flavored sauce.

Serve it with rice or warm, crusty French bread to take advantage of the super yummy sauce


* not incl. in nutrient facts



over 4 years

It's nice to see good flavor-building techniques used in this simple and quick weeknight meal. And flavor it delivered. The browning of the onion and garlic, seasoning of the beef, then reduction of stock to pick up and concentrate every bit of flavor from simple ingredients. We served atop a bed of egg noodles and then topped with some slice scallions. The sauce was rich, creamy and packed with flavor. Make sure to use low-sodium beef stock or just leave out the salt called for in the ingredients.

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 over 1 year ago


Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 40858% of calories from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 876mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 67g
Vitamin A 11% Vitamin C 6%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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