A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer Beef Steak Stroganoff
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The beef is cooked to perfection in a rich and creamy sauce, and the egg noodles add the right amount of texture. And of course, let's not forget the beer.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons vegetable oil
1 1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds sirloin steak, cut in 1" strips
2 medium onions, sliced
1 can (3 ounce size) mushrooms, undrained
2 tablespoons all-purpose flour
1 can (12 ounce size) beer
1/4 teaspoon paprika
1 teaspoon Worcestershire sauce
1 cup sour cream
1 package (16 ounce size) egg noodles, cooked and drained
directions
Heat the oil in a large skillet over medium-high heat. Season the meat with the salt and pepper. Add the meat in batches to the hot oil. Cook, stirring quickly, until no longer pink. Remove with a slotted spoon to a plate and keep warm. Repeat with the remaining meat.
Add the onion and mushrooms to the skillet. Cook, stirring frequently, until the onions are soft.
Sprinkle the flour evenly over the onion mixture. Cook, stirring, until the flour is incorporated. While stirring, slowly add the beer. Cook, stirring constantly, until thick. Add the paprika and Worcestershire sauce. Mix well.
Remove the pan from the heat. Stir in the beef and sour cream. Return the pan to the heat and reduce the heat to low. Cook, stirring frequently, until the sour cream is heated through. Do not let it boil.
Stir in the noodles. Mix well then serve the beef steak stroganoff hot.
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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