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(365 EASY ONE-DISH MEALS #83 p.60) This dish is a classic. Serve over noodles or steamed rice.

Prep: 10 minutes Cook: 15 minutes


  • 1 pound boneless top sirloin steak

  • 2 Tablespoons vegetable oil

  • 2 Tablespoons butter

  • 1 pound fresh mushrooms, sliced

  • 4 scallions, chopped

  • ½ cup dry sherry

  • ½ cup beef broth

  • 1-1/2 Tablespoons cornstarch

  • 1 cup sour cream

  • 1 Tablespoon Dijon mustard

  • ¼ cup chopped parsley


  1. Trim all excess fat from steak and cut meat diagonally across grain into thin strips.

  2. In a large skillet, heat 1 tablespoon oil over high heat.

  3. Add half of beef and cook, tossing 2 to 3 minutes.

  4. Remove to a dish.

  5. Repeat with remaining oil and beef.

  6. Add butter to skillet and, when melted, stir in mushrooms and scallions.

  7. Cook, over medium-high heat, stirring frequently, until mushrooms are tender, about 5 minutes.

  8. Add sherry and boil 2 to 3 minutes to reduce slightly.

  9. Combine beef broth and cornstarch and blend well.

  10. Add to skillet and cook, stirring, until mixture boils and thickens.

  11. Stir in sour cream and mustard until blended.

  12. Return beef to skillet and heat through 1 to 2 minutes, but do not boil.

Serves: 4 to 5.

Chicken Stroganoff

Substitute 1 pound skinless boneless chicken breast halves, cut into thin strips, for beef sirloin and use ½ cup chicken broth in place of beef broth.