Skillet Beef Stroganoff

Temps & Portions
4 portions
35 minutes temps de préparation =
15 minutes préparation +
20 minutes cuisson
Ingrédients
  • 1 lb. (450 g) boneless top sirloin steak
    Lanières de bifteck de boeuf durci et séché Kirkland, coupe très épaisse 340G
    $16.46 • Chq
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  • 1/4 tsp. (1 mL) salt, divided
    Grain fin de sel de mer de Kirkland 850G
    $4.87 • Chq
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  • 1/8 tsp. (0.5 mL) black pepper, divided
    Moulin à poivre noir Kirkland Tellicherry 178G
    $10.97 • Chq
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  • 2 Tbsp. (30 mL) olive oil
    Huile d'olive extra vierge Kirkland 2L
    $20.12 • Chq
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  • 1 package (300 g.) cremini mushrooms, quartered
  • 1 sweet onion, chopped
    Oignons doux mayas ~ 2,27 kg
    $7.31 • Chq
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  • 1 clove garlic, finely chopped
    Vinaigrette et trempette César à l'ail frais La Maison 1,4 L
    $8.28 • Chq
  • 1/4 cup sour cream
    Miss Vickie's Potato Chips Sweet Chili & Sour Cream 680G
    $7.31 • Chq
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  • 1 package Knorr® Sidekicks® Pasta Stroganoff Side Dish, prepared according to package directions
Instructions
  • Season steak with 1/2 of the salt and pepper. Heat 1 Tbsp (15 mL) olive oil in large skillet over medium-high heat and brown steak in 2 batches; remove from heat and keep warm.
  • Heat remaining 1 Tbsp (15 mL) olive oil in same skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, until lightly golden, about 8 minutes. Stir in garlic and remaining salt and pepper. Return beef and juices to skillet.
  • Meanwhile, stir sour cream into hot Pasta, then stir into skillet. Sprinkle, if desired, with chopped fresh parsley.
  • TIP: You can also use 1 lb (450 g) ground beef instead of steak. Omit 1 Tbsp oil (15 mL) used for browning steak. Each serving of this dish is a good source of calcium and iron.