Savoury Steak Stroganoff


Prep Time 0 MIN

Cook Time 30 MIN

Serves 4


  • 1 1/2 cups (375 mL) Hunt's® Original Tomato Sauce
  • PAM® Original No-Stick Cooking Spray
  • 8 oz (225 g) Dry Cholesterol or Egg Noodles, Uncooked
  • 1 lb (500 g) Boneless Beef Top Sirloin Steak
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 1/2 cups (345 g) for the Sliced Mushrooms
  • 1 medium Onion cut into thin slices, separate into rings
  • 1/4 cup (62.5 mL) Distilled White Vinegar
  • 1/2 cup (125 mL) Sour Cream

Tender strips of steak in a creamy tomato mushroom sauce, served over hot cooked egg noodles.


  1. Cook noodles according to package directions. Meanwhile, cut beef into thin strips; season with salt and pepper.
  2. Spray large skillet with cooking spray. Heat over medium-high heat 1 minute. Add half of the steak; cook 3 minutes or until no longer pink, stirring constantly. Remove from skillet; place in medium bowl. Cover to keep warm. Repeat with remaining steak; set aside.
  3. Add mushrooms, onions and vinegar to same skillet; mix well. Cook 5 minutes, or until liquid is almost evaporated, stirring occasionally. Return steak and any accumulated juices to skillet. Stir in tomato sauce. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Remove from heat.
  4. Spoon sour cream into small bowl. Remove 125 ml of the tomato sauce mixture from skillet. Gradually add to sour cream, stirring until well blended. Return mixture to skillet; mix well. Drain noodles; spoon onto serving plate. Top with the steak mixture.