Beef Stroganoff Recipe

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Beef Stroganoff

It has been a long time since I made Beef Stroganoff. I have had the frozen on a couple of occasions when I was in a hurry; I guess I forgot how good the home made is.

Wow; this Beef Stroganoff Recipe was addicting, it was a struggle to keep from over eating. The recipe calls for the meat to be cut into strips, but I cubed it, more like stew meat which worked out fine. If you do it this way you may have to let it cook a little longer for the meat to get tender, depending on the cut you are using. If you like Beef Stroganoff, give this recipe a try and enjoy.

chopped onions, mushrooms and meat floured stew meat browned stew meat mushrooms and onions

 

Beef Stroganoff Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1½ pounds cubed round steak, cut into thin strips
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 8 ounces fresh mushrooms, sliced
  • 1 (10¾-ounce) can beef broth
  • 1 (10¾-ounce) can cream of mushroom soup
  • 1 cup sour cream
  • Cooked egg noodles
Instructions
  1. Season the steak strips with salt, pepper, and garlic powder, then dust with flour.
  2. In a large skillet, quickly brown the beef on both sides in the olive oil and butter.
  3. Remove the steak from the pan. Add the diced onion and mushrooms to the pan drippings and Saute until the onion is tender.
  4. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms, , and add the mushroom soup, sour cream, and beef broth.
  5. Cook over low heat for about 30 minutes covered, or until steak is tender.
  6. Add additional salt and pepper to taste.
  7. Serve over hot noodles

 

beef stroganoff sauce Stroganoff

 

Beef Stroganoff Recipe

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Comments

  1. debbie brocco says:

    When do you put in the sour cream?

  2. admin says:

    Mix in the sour cream at the same time you mix in the soup-will add it to the recipe instructions.
    Thanks,
    Larry

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