There were two sirloin steaks in the freezer; leftovers from the family pack purchased last week. I bought the mushrooms and egg noodles. So it looked like beef Stroganoff for dinner tonight. Unfortunately, as I started preparation for dinner, I realized I had completely forgotten about the sour cream. Usually, I have at least 1/4 cup in the refrigerator. But today, no such luck. We will have to make do with is in the refrigerator.
1 lb of sirloin steak, cut into strips
1 package white mushrooms, 8 oz. washed, dried and sliced
1 medium onion
3 garlic cloves
1 1/2 cup water
1/2 cup milk or half and half
1 tsp vinegar
1 1/2 tbsp. flour
Salt and pepper to taste
Cooked egg noodles or cooked white rice
Heat a cast iron skillet. As the skillet is heating up, process the garlic and onions or dice by hand with a sharp knife.
Coat the sirloin steak slices with the flour, making sure to coat evenly. Add 2 tbsp. olive oil to the hot skillet. Add the steak slices and distribute well. Do not touch until one side of the steak slices are browned. With a large medal spoon, turn the slices over to brown the other side. When nicely browned, add the diced garlic and onions. Saute a couple of minutes. Add the mushroom slices and the water. Cover, lower the heat to medium low. Approximately 15 minutes later, check to see if the meat and mushrooms have cooked thoroughly. Add the milk or half and half to which the vinegar has been added.
Cook until thick. Season with salt and pepper to taste. Serve over hot noodles or rice.
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