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Savory Steak Stroganoff*

8 oz egg noodles (about 5 cups), uncooked
1 lb boneless beef top sirloin steak, divided
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp vegetable oil
12 oz sliced fresh mushrooms
1 medium onion, cut into thin slices (about 1 cup)
1/4 cup distilled white vinegar
8 oz Hunt’s® Tomato Sauce
1/2 cup sour cream

Cook noodles in medium saucepan according to package directions. Meanwhile, sprinkle both sides of steak evenly with salt and pepper; cut into thin strips.

Heat oil in large skillet over medium-high heat 1 minute. Add half of the steak; cook until no longer pink, stirring constantly. Remove from skillet; place in medium bowl. Cover to keep warm. Repeat with remaining steak; set aside.

Add mushrooms, onions and vinegar to same skillet; mix well. Cook 5 minutes, or until liquid is almost evaporated, stirring occasionally. Return steak and any accumulated juices to skillet. Stir in tomato sauce. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Remove from heat.

Makes 4 1-cup servings

8 oz egg noodles (about 5 cups), uncooked 1 lb boneless beef top sirloin steak, divided 1/4 tsp salt 1/4 tsp ground black pepper 1 Tbsp vegetable oil 12 oz sliced fresh mushrooms 1 medium onion, cut into thin slices...