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Paula Deen's Beef Stroganoff Recipe

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This recipe for Paula Deen's Beef Stroganoff, by , is from Huggins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joy Huggins


1 lb. cubed round steak, cut into thin strips
1 tbsp.pus tsp. House Seasoning, divided (recipe follows)
2 tbsp. plus 1 tsp. all-purpose flour, divided
2 tbsp. butter
2 tbsp. olive oil
1 medium onion, sliced
1- 8 oz. container fresh mushrooms
1- 10.5 oz. can cream of mushroom soup
1- 10.5 oz. can beef broth
1 cup sour cream
Egg noodles, cooked according to package directions and kept warm
Garnish: chopped fresh parsley

House Seasoning:
1 cup salt
cup ground black pepper
cup garlic powder

Combine all ingredients and store in airtight container for up to 6 months.

1. Season steak strips with 1 tbsp. House Seasoning. Dust with 2 tbsp. flour, shaking off any excess.
2. In a large skillet, melt butter with olive oil over medium-high heat. Add steak strips, and cook on both sides until browned. Remove steak from pan, reserving drippings in pan; set aside steak strips, and keep warm.
3. Add onion and mushrooms to pan drippings. Cook, stirring frequently, 5 minutes, or until onion is tender. Stir in remaining 1 tsp. flour. Return steak to pan. Add mushroom soup and beef broth. Cover, and cook over low heat for about 30 minutes, or until steak is tender.
4. Stir in remaining tsp. House Seasoning. Just before serving, stir in sour cream.
5. Serve over cooked noodles. Garnish with parsley, if desired.

Number Of Servings:
Number Of Servings:
6 servings




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