Prep Time 20m
Cook Time 30m
Ready Time 60m
Yield 6 to 8 servings

  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds boneless beef sirloin, cut in thin slices
  • 1/3 cup Crisco® Pure Canola Oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (4 oz.) can mushroom stems and pieces
  • 1 (10 1/2 oz.) can condensed beef broth
  • 1 (10 1/2 oz.) can condensed onion soup
  • 1 cup sour cream
  • Hot pepper sauce, to taste
  • Buttered noodles
  • Chopped parsley
Preparation Directions
  • Step 1Combine flour, salt and pepper in shallow dish. Coat meat strips evenly with flour mixture. Heat oil in large heavy skillet over medium heat. Add onions. Cook and stir 3 to 5 minutes, until soft. Add beef strips and brown evenly on all sides. Add garlic. Cook and stir 1 to 2 minutes.
  • Step 2Drain mushrooms, reserving liquid. Add mushroom liquid, beef broth and onion soup to meat. Cook, stirring constantly, until mixture boils. Reduce heat, cover, and simmer 10 minutes or until meat is tender. Stir in mushrooms. Remove from heat.
  • Step 3Combine sour cream and hot pepper sauce. Add in small amounts to meat in skillet, mixing well. Return to heat. Cook and stir over low heat until hot. Serve with buttered noodles. Sprinkle with parsley, if desired.
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