A true comfort classic. This rich and creamy beef stroganoff from The Ranch Kitchen will soon be a family favorite!
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Slice the sirloin steak against the grain.
Slice one onion in 1-inch slices. In a skillet, add 2 teaspoons olive oil with the steak and onion.
Saute on low until the steak and onion are cooked through and onions are translucent.
Add the can of cream of mushroom soup and can of beef broth. Cook on low until mixture begins to boil.
Add the sour cream and continue to cook on low heat until mixture is heated through and on a low boil.
Serve the beef mixture over cooked egg noodles and enjoy.
Economical and lean, well-flavored and moderately tender. Versatile, juicy and delicious.More About Cuts