Beef Stroganoff with a side of "asian sauced" veggies (so said the package)

Beef Stroganoff

I’ve always been fond of beef stroganoff and I can’t really explain why. The egg noodles? The creamy sauce? The steak? All of it combined? Hell yes, I love it. My mom once tried to make beef stroganoff for us when I was growing up but it didn’t turn out as good as we all thought it would. Sol and I decided to brave the stroganoff waters and try again. This time we used Paula Deen’s Beef Stroganoff recipe which I will post here for your convenience.

Beef Stroganoff with a side of "asian sauced" veggies (so said the package)

Ingredients

  • 1 1/2 pounds round steak, cut into thin strips
  • House Seasoning, recipe follows
  • All-purpose flour
  • 2 tablespoons olive oil (we used as much as was needed to cook the meat)
  • 2 tablespoons butter (we used as much as was needed to cook the meat)
  • 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 (we used light sour cream)
  • Cooked egg noodles (we used no-yolk egg noodles – they’re healthier)

House Seasoning

  • 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

This is a killer seasoning! We cut the recipe in half and still have a good deal left to try on other things!

Directions

Season the steak strips with 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. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, 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.
Delicious! Thanks Paula for another great recipe!

Be the first to like.