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.
Beef Stroganoff Recipe
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Prep time:
Cook time:
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Serves: 4
Ingredients
- 1 1/2 pounds cubed round steak, cut into thin strips
- 1/2 teaspoon salt
- 1/2 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 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 cup sour cream
- Cooked egg noodles
Instructions
- Season the steak strips with salt, pepper, and garlic powder, then dust with flour.
- In a large skillet, quickly brown the beef on both sides in the olive oil and butter.
- Remove the steak from the pan. Add the diced onion and mushrooms to the pan drippings and Saute until the onion is tender.
- 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.
- Cook over low heat for about 30 minutes covered, or until steak is tender.
- Add additional salt and pepper to taste.
- Serve over hot noodles
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