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Sirloin Stroganoff with Sweet Peas
by Chelcie Strode
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In addition to the recipe, you will also need the following for this meal:
  1 (1 lb.) bag  frozen sweet peas

Sirloin Stroganoff
by Chelcie Strode
serves: 4
No ratings
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Rate this recipe
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  Sirloin Stroganoff
  1.50 lbs   Sirloin Steak
  1 cup   Flour
  1/2 cup   Onion
  1 can   Beef broth
  1 tbsp   Beef base
  2 tbsp   Milk
  1/2 cup   Sour Cream
  1/2 tsp   Tenderizer (optional)
  1 tbsp   Olive Oil
  1 cup   uncooked rice
  Cut sirloin steak in to bite size strips, sprinkle with tenderizer (optional) and let sit while you gather the rest of the ingredients, chop the onion and start steaming the rice. Dredge sirloin steak in flour. Saute/brown steak and onion in oil. Add can of beef broth and beef base and simmer with lid on for about 20 minutes. Add sour cream and milk (if sauce is too thick) and serve over rice. If super busy, buy twice the amount of ingredients. Freeze the second batch of cut up sirloin steak and make again at a later date.
  • Fall/Winter
  • Main Dishes
  • Meats

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