Sirloin With Sour Cream Sauce Recipes

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

Steps:

• Cut meat into serving-size pieces.
• Dredge in flour, seasoned with paprika, salt and pepper.
• Heat oil in a heavy skillet. Sear steak on one side. Turn meat.
• Add onion, garlic, water, soy sauce, brown sugar and mustard.
• Cover. Simmer for 8 to 10 minutes.
• Add mushrooms. Continue to simmer for 5 minutes or until meat is tender.
• Add sour cream. Simmer until thoroughly heated.

Steps:

• Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Pour remaining dressing over combined onions and cactus in separate shallow dish; turn to coat evenly. Refrigerate steak and vegetables 30 min. to marinate.
• Heat grill to medium heat. Drain steak and vegetables; discard marinade. Grill steak and vegetables 8 to 10 min. or until steak is medium doneness (160°F) and vegetables are tender, turning after 5 min. Remove from grill; let stand 5 min. Meanwhile, grill tortillas 1 min., turning after 30 sec. Cover to keep warm.
• Cut steak across the grain into thin slices; slice cactus. Serve meat and vegetables with tortillas and remaining ingredients.

Steps:

• Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat steak. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, Parmesan cheese and pepper. Refrigerate until ready to serve.
• Heat remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside.
• Remove steak from marinade; discard marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160ºF). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.

Steps:

• Preheat grill or broiler to high heat. Mix sour cream and steak sauce; cover. Refrigerate until ready to serve.
• Grill steak 8 to 9 min. on each side or until medium doneness (160°F).
• Serve topped with the sour cream mixture.

Steps:

• Grill or broil steaks to desired doneness.
• Meanwhile, in a sauté pan, heat butter. Add onion, garlic and mushrooms. Sauté about 2-3 minutes or until mushrooms are soft. Add gravy, white wine and sour cream. Bring to a boil.
• Pour sauce over steaks and serve.

Steps:

• Trim all fat from steak, and cut across the grain into 1/4" wide strips.
• Combine flour with salt & pepper and dredge meat lightly in mixture.
• Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
• Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
• Cover and cook on low heat for about an hour.
• Just before serving add the sour cream, stirring just until blended.
• Serve over noodles or rice.

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Place 1/3 cup flour in shallow bowl.
• Coat pork chops with flour, shaking off excess.
• Add to skillet and cook until brown, about 4 minutes per side.
• Transfer to platter.
• Drain all but 1 tablespoon fat from skillet.
• Add onion to skillet and sauté until light golden, about 5 minutes.
• Add paprika and crushed garlic clove and stir 30 seconds.
• Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• Simmer 3 minutes.
• Return pork chops to skillet.
• Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).

Steps:

• Mix pepper and salt on a plate.
• Brush both sides of steaks with olive oil.
• Press steaks into pepper and salt mixture (both sides).
• Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 3 minutes per side for medium-rare or until your liking (about 5 minutes per side got it well done).
• Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
• To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes or until thickened.
• Serve cream sauce over the steaks.

Steps:

• Heat oven to 325°F.
• Place meat on rack in roasting pan sprayed with cooking spray. Mix Worcestershire sauce, pepper, 2 Tbsp. shallots and 1 Tbsp. thyme until blended; rub over surface of meat.
• Bake 1-1/2 to 1-3/4 hours or until meat registers 140°F for medium-rare doneness or 150°F for medium doneness. Transfer meat to carving board; cover loosely with foil. Let stand 15 to 20 min. or until meat registers 145°F for medium-rare doneness or 160°F for medium doneness.
• Meanwhile, microwave butter and remaining shallots in small microwaveable bowl on HIGH 1 min. Cool 5 min. Add sour cream, mustard and remaining thyme; mix well.
• Serve sliced meat with the sour cream mixture.