This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States. Here is a delicious rendition that pays tribute to the “gourmet” chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
Recipe courtesy of Paula Deen
Prep: 5 min
Cook: 40 min
Yield: 4 servings
- 1 1/2 pounds 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
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Sprinkle the steak strips with House Seasoning to light cover them, and 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.
- Mix the ingredients together and store in an airtight container for up to 6 months.