- 2 pounds sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
- 1/2 cup red wine
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 cup butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups canned sliced mushrooms
- 1 (10 ounce) can beef broth
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 teaspoons red pepper flakes
- 1 teaspoon prepared yellow mustard
- 1/3 cup cream cheese
- 1/3 cup sour cream
- 2 cups hot cooked noodles
- Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
- Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
- Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
- Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
- Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
04/08/2017
recipepes.com
Elegant Beef Stroganoff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
