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 -
1/4 tsp. (1 mL) salt, divided
Grain fin de sel de mer de Kirkland 850G$4.87 • Chq -
1/8 tsp. (0.5 mL) black pepper, divided
Moulin à poivre noir Kirkland Tellicherry 178G$10.97 • Chq -
2 Tbsp. (30 mL) olive oil
Huile d'olive extra vierge Kirkland 2L$20.12 • Chq -
1 package (300 g.) cremini mushrooms, quartered
-
1 sweet onion, chopped
Oignons doux mayas ~ 2,27 kg$7.31 • Chq -
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 -
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.