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Too hot to cook?  My favorite thing to do in the summer is to grill twice as much meat as we need for one meal, and then serve it sliced, as part of a cold salad the next day.  Add some fresh veggies, your favorite salad dressing, either vinaigrette or a creamy dressing will work, and either some salad greens or cold cooked pasta, and Voila, dinner is on the table in no time!
 

 
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Sirloin Stroganoff with Sweet Peas
by Chelcie Strode 		No ratings
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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

Recipe:
Sirloin Stroganoff
by Chelcie Strode
serves: 4 		No ratings
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  Sirloin Stroganoff
Ingredients:
  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
Directions:
  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.
Categories:
 
  • Fall/Winter
  • Main Dishes
  • Meats


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