Beef Stroganoff (or Stroganov) is originally a Russian dish, and now it is popular in many countries all over the world. It consists of sautéed beef strips or cubes in a cream sauce served over rice or pasta. This version is my favorite so far, not only because it includes onions and mushrooms but also because it is relatively quick to prepare.
|Prep Time:||Cook Time:||Level:||Serves:|
|8 min.||40 min.||Easy||4|
- 1 1/2 pounds cubed round steak, cut into thin strips (I like to use tenderized stew beef)
- House Seasoning, recipe follows
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
- Liberally season the steak strips with the House Seasoning, then dust with flour.
- In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan before the beef cooks all the way through.
- Add the onion slices and mushrooms to the pan drippings. Sauté until the onion is tender.
- Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms.
- Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered.
- Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles or rice
I often substitute half of the beef broth with red wine. This adds more acidity to the dish and complements the flavor of the beef and mushrooms.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups