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Quick Beef Stroganoff

Quick Beef Stroganoff
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the rice according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Cook until browned on all sides, about 3 minutes. Transfer to a plate.
  3. Wipe out the skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes.
  4. Add the sherry and broth. Bring to a boil and cook the mushrooms until the liquid reduces to ¼ cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the sauce thickens.
  5. Transfer the steak and any juices from the plate to the skillet. Add ½ teaspoon salt and 1/8 teaspoon pepper and warm through.
  6. Spoon the steak and mushroom sauce over the rice. Sprinkle with the parsley.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 630Calories From Fat 43%
  • Fat 30g
  • Sat Fat 11g
  • Cholesterol 152mg
  • Sodium 990mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugar 3g
  • Protein 53g
What does this mean? See Nutrition 101 .

Quick Tip

Wine rack on wall
If you don’t have sherry, substitute another fortified wine, such as Madeira, Marsala, or Port. 

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