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Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Calder Rose
Added: Monday, June 27, 2005


2 lbs. round steak, sliced into bite-sized pieces
4 T. oil
1 large onion, chopped
1 8 oz. can tomato sauce
2 10 3/4 oz. cans cream of mushroom soup
15 oz. can sliced mushrooms, or 1 lb. fresh mushrooms, sliced and sautéed
1 tsp. Worcestershire sauce
squirt of Tabasco sauce
squirt of soy sauce
2 tsp. salt
1 tsp. pepper
1/3 tsp. margarine
1/4 tsp. rosemary
1/3 tsp. basil
1/4 tsp. garlic powder
1 pt. sour cream
egg noodles or rice

Dredge round steak in flour. Heat oil in a large skillet. Cook steak and onion pieces in hot oil until steak is browned on all sides. Place browned steak and onions in crock pot. Add all other ingredients except for the sour cream. Cook on high heat setting for 5 hours. Stir in sour cream just before serving. Ladle over cooked wide egg noodles or rice.

Personal Notes:
Personal Notes:
Variation: Before browning, sprinkle steak pieces with McCormick Grill Mates Montreal Steak Seasoning (in the spice section of the store) for extra flavor. Also, instead of adding fresh mushrooms to the crock pot mixture, they can be sautéed in butter separately and added on top of the prepared stroganoff when serving.




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