1 pound sirloin or round steak
2 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 (14-ounce) can condensed cream of mushroom soup
1 cup sour cream
3/4 cup canned mushroom pieces, drained
2 tablespoons ketchup
2 teaspoons Worcestershire sauce


1. Wrap steak in plastic wrap and place in the freezer until partially frozen, about 30 minutes. Cut steak against the grain into thin strips, about 1/4 inch thick.
2. In a large skillet, heat oil over medium-high heat. Cook beef on all sides until browned, but still pink in the center. Add onion and garlic; cook until onion is softened, about 5 minutes.
3. In a large bowl, combine soup, sour cream, mushrooms, ketchup and Worcestershire. Add to meat mixture; simmer to heat through, about 2 to 4 minutes, and serve.
Serve over egg noodles with a simple steamed green vegetable, such as broccoli or green beans.
Quick and Easy Russian Be
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