Sour Cream Top Sirloin
I made this for my mother's birthday some years ago and she loved it! You may have to add extra seasoning though, I added salt and pepper to the sauce. Serve on a bed of rice or buttered noodles with green beans.
I made this for my mother's birthday some years ago and she loved it! You may have to add extra seasoning though, I added salt and pepper to the sauce. Serve on a bed of rice or buttered noodles with green beans.
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1 clove minced garlic
- 1 1/2 lbs. top sirloin steaks
- 2 tbsp. all purpose flour
- 1/2 tsp. paprika
- 1/4 c. vegetable oil
- 1/2 c. chopped onion
- 2/3 c. water
- 1/2 tsp. dijon mustard
- 1/4 lb. sliced mushrooms
- 1/2 c. sour cream
- rice or buttered noodles , as desired
- Carbohydrate 12.4060480661062 g
- Cholesterol 88.3550302196089 mg
- Fat 24.7026803408741 g
- Fiber 1.25766087707078 g
- Protein 37.3434107260898 g
- Saturated Fat 10.39551185002 g
- Serving Size 1 1 Serving (298g)
- Sodium 509.091238293035 mg
- Sugar 11.1483871890354 g
- Trans Fat 3.02703224990127 g
- Calories 425 calories
Step-by-step
- 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.
Undersaucing the noodles is the single most common error cooks make with this dish. Top sirloin requires precise sauce ratios to coat every bite without pooling on the plate. Doubling the recipe demands careful adjustment of the liquid components. Simply multiplying the water directly can dilute the reduction and ruin the final viscosity.
Scaling this dish up for a larger group requires a wider heavy skillet rather than a deeper pot. Crowding the pan prevents proper searing of the flour-dredged meat. Maintain a medium-high heat threshold to brown the exterior properly in the vegetable oil. Slices should develop a deep golden crust before the braising liquid goes in.
Adjusting individual ingredients alters the chemical stability of the sauce. Replacing sour cream with standard heavy cream increases the fat content safely without curdling under heat. Yogurt introduces acidity that will break the emulsion if the skillet temperature climbs too high during the final simmer.
Portion control relies on the cut thickness. Cutting the steaks into uniform two-ounce pieces ensures even cooking within the eight to ten minute braising window. Add mushrooms late in the process to retain their structural integrity rather than letting them dissolve into the sauce.
