Name: Beef Stroganoff
Ingredients: 1 1/2 lbs. cubed round steak (cut into thin strips); 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

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Beef Stroganoff

Course: Main Course, Pasta

Servings:

Author: Paula's Best Dishes

Ingredients

1 1/2 lbs. cubed round steak cut into thin strips
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

Instructions

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.
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