Beef Stroganoff
3/4 pound sirloin or flank steak, cut into thin strips
2 tablespoons oil
2 cups mushrooms, sliced
1 medium onion, sliced
13-3/4 oz. can ready-to-serve beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1-1/2 cups instant rice
1/2 cup sour cream
1/3 cup ketchup or tomato paste
8 cherry tomatoes, halved
Directions
In a large skillet, heat up the oil over medium heat. Add in the mushrooms and the onion. Cook, stirring frequently, for 5 minutes. Add in the beef broth, Worcestershire sauce and the paprika. Bring to a full boil.
Stir in the rice. Cover and remove pan from the heat. Let stand for 5 minutes.
Add in the sour cream, ketchup and the cherry tomatoes, stirring to mix well.
Makes 4 servings.