Easy Weeknight Beef Stroganoff

  • Total: 35 min
  • Cook: 35 min
  • Yield: 8 servings
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Ingredients

2 lb boneless beef top sirloin steak, cut into 2x1/4-inch strips*

1 cup chopped onion (1 large)

2 cloves garlic, finely chopped

1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

1 teaspoon Worcestershire sauce

3/4 cup sour cream

Hot cooked noodles, if desired

Directions

  1. 1. In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
  2. 2. Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
  3. 3. Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.
  1. *Partially frozen meats are easy to slice; freeze sirloin 30 minutes before slicing.
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