Ingredients: |
Ingredients: Before you get started, remember this - I make a really big batch so that there are plenty of leftovers. It's always best the day after. Yummy. You can 1/2 this recipe and still have plenty.
1-2 lb. round steak
1/2 cup all purpose flour (or more)
paper bag (lunch sack or anything else will work)
3-4 T. oil (or more)
Salt and pepper
1/2 large onion, small diced
1 lb. fresh mushrooms (can used canned as well), sliced fairly thin
1 large can mushroom soup (I tend to stick to Campbells because I believe the flavor to be better than off-brands.)
1 soup can filled with water
2 T. Worcestershire Sauce
8 oz tub of sour cream
Large bag of egg noodles (not macaroni or penne, just plain old egg noodles)
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Directions: |
Directions:Trim fat off round steak and cut into strips, then cut into thin slices to make each piece approximately 1" x 1/2" and about 1/8" thick (I like to have small pieces of yumminess throughout my stroganoff, rather than big globs of meat!!) Heat oil in LARGE skillet. Place round steak, flour, salt and pepper in paper bag and shake vigorously until all is coated. Then place contents into a colander and shake to remove excess flour. Place in small quantities into hot skillet and cook until golden brown and even a little crisp (add more oil as needed). Once all meat is cooked, add back into the skillet with onions and cook until translucent then add mushrooms and cook until limp. At this time, check to make sure your skillet is large enough; if not, transfer everything to a large stock pot. Add entire can of mushroom soup and one can of water into pan and stir. Turn burner down to low and stir every few minutes to keep from sticking to the pan. Add Worcestershire sauce and cook for about 30 minutes until meat is tender and sauce is smooth and creamy. Add sour cream and stir. DO NOT turn up the heat once you add the sour cream (while it will still taste the same, it will break down and look like white flecks in your sauce). Noodles - place large pan of water on to boil and follow directions for cooking on the package. Add a pat of butter or olive oil to the noodles, once cooked, to keep them from sticking. Poor stroganoff sauce over noodles, serve with a green veggie and you have a wonderful meal ... or just skip the veggies and pig out on stroganoff - that's what we do. This also freezes well (in case you make in quantities like I do!) |
This recipe for Beef Stroganoff is from